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Chicken Zucchini Noodle Soup

Updated: Jan 13, 2023

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 3/4 lb Chicken Thighs, bone-in and skinless

  2. 1 lb Chicken Breasts, boneless and skinless

  3. 3 Lemongrass Stalks, smashed

  4. 6 Kaffir Lime Leaves

  5. 1/2 Teaspoon Salt

  6. 1/2 Teaspoon Black Peppercorns

  7. 1/2 Teaspoon Cumin Seeds

  8. 1 Teaspoon Turmeric

  9. 3 Scallions, white part only, trimmed and chopped

  10. 2 Cloves Garlic

  11. 2 Teaspoon Fresh Ginger Root, peeled

  12. 1 Tablespoon Oil

  13. 5 Cups Zucchini Noodles

  14. 1 Cup Celery Leaves

  15. ½ Lime, sliced into quarters

  16. 2 Teaspoon Sambal


Combine chicken thighs, chicken breasts, lemongrass, kaffir lime leaves, and salt in a pot. Cover with water by 1-inch. Bring to a gentle simmer and cook for 45 minutes. Remove chicken and set aside until cool enough to shred. Strain broth and discard lemongrass and kaffir lime leaves. Add the black peppercorns, cumin seeds, turmeric, scallions, garlic, and ginger to a blender and puree to a paste. Add a small amount of water if needed. Heat oil in a small skillet and add the paste. Cook until aromatic and pour paste into the broth. Simmer for 10 to 15 minutes. Portion noodles, celery leaves, and shredded chicken into 4 bowls. Ladle hot chicken broth over the ingredients. Squeeze lime wedge and serve with a 1/2 teaspoon sambal per serving.


Ginger root has a variety of health benefits. Ginger can even treat many forms of nausea, including morning sickness.

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