We’re in need of some serious comfort food during the chilliest time of the year. How about you? If you’re looking for something warm and delicious to cook up tonight, you’ll love this Chicken Carrot Noodle soup by our recipe contributor, Ali Maffucci of Inspiralized. Here’s what Ali has to say about her soup:

“When the temperatures drop, we tend to stay in our homes and bake and cook comforting meals. Unfortunately, most of these warming meals tend to be heavy in carbs and sugars. Take the classic chicken noodle soup. While it’s packed with veggies and a lean protein, the wheat noodles can add unnecessary calories. Plus, with soup as comforting and nostalgic as chicken noodle… it’s hard not to eat three bowls!

Spiralized veggie noodles are here to save the day… or at least your waistline! By adding veggie noodles to your meals, not only are you eating more healthy vegetables and boosting your immune system with antioxidants and vitamins, but you’re consuming high-fiber foods that are low in carbs, fat, and calories. This recipe takes the classic family dish and steps it up a healthy notch by using boiled carrot noodles instead. While the carrot noodles boil in the broth, the soup becomes infused with delicious flavors. Chicken Carrot Noodle Soup is low-cal enough that you can sip on some egg nog afterwards… no guilt required!”






—2 tbsp olive oil
—1.5 large garlic cloves, minced
—½ medium red onion, chopped
—2 celery stalks, halved lengthwise and chopped
—salt and pepper to taste
—4 sprigs of thyme
—1/2 tsp of dried basil
—1/2 tsp dried oregano
—4 cups of chicken broth
—1 large carrot, peeled, Blade A (at least 1.5” in diameter)
—1.5 – 2 cups of shredded chicken




1. Place a large saucepan over medium heat and pour in olive oil. Once oil heats, add in garlic, celery and onions. Season with salt and pepper and stir to cook for about 3-5 minutes or until onions look translucent and vegetables begin to soften.

2. Add in chicken broth, thyme, oregano, and basil. Bring to a boil, lower heat and let cook for 5-7 minutes and then add in the chicken and carrot noodles. Cook the noodles for about 5 minutes or until they soften.

3. Ladle soup into bowls and enjoy!


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    1. Pingback: Chicken Carrot Noodle Soup | Inspiralized

    2. Erika

      I think you mean lade C? Blade A makes the thick ribbon noodles and these carrots look more like spaghetti which is blade C. Look yummy! Will definitely try it! Love soups.

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    4. Colleen

      This looks delish! I am confused on which blade to use. This recipe says blade A, but that one is not normally used for noodles. Is blade A the correct blade to use?

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