Chicken soup is one of those dishes that feels like a reset button, and this version delivers all the warmth and comfort you'd want without a single ingredient that would derail your reset month. The base builds slowly — onion, carrots, and celery softened in olive oil, then layered with garlic, thyme, and oregano — so the broth tastes like it's been going all day even though it comes together in under an hour. Poaching the chicken breasts directly in the broth keeps the meat incredibly tender, and shredding them back into the pot means every spoonful is loaded. The real move here is the zucchini ribbons: a Y-peeler turns two medium zucchini into delicate, pasta-like strips that cook in just a couple of minutes and give the soup a lightness that noodles never could. A squeeze of fresh lemon juice at the end brightens everything and makes the flavors pop in a way that's surprisingly satisfying. Store-bought soups and broths can be a minefield of added sugars, sulfites, and sneaky non-compliant additives, so making this from scratch with clean, whole ingredients is genuinely the easiest way to stay on track. Serves four, and honestly tastes even better the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
Add the garlic, thyme, oregano, and black pepper and cook, stirring constantly, until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
