Imagine a comforting bowl of chicken noodle soup, reimagined for a lighter palate. This recipe begins with creating a rich, flavorful chicken stock from scratch. Bone-in chicken thighs are gently simmered in salted water, infusing the broth with a deep, savory essence.

The chicken becomes incredibly tender, practically melting off the bone. The aromatic base of the soup is built upon a foundation of classic vegetables. Diced onions, minced garlic, celery, and carrots are sautéed in butter until softened, their sweetness deepening and melding together.

This fragrant mixture is then enveloped in the homemade chicken broth, creating a harmonious blend of flavors. The shredded chicken is then returned to the pot, along with a bay leaf, and allowed to simmer, allowing the flavors to meld together. Just before serving, tender zucchini noodles are stirred in, retaining a delightful al dente bite that provides a satisfying contrast to the soft chicken and vegetables.

The zucchini offers a lightness that keeps the soup refreshing. A generous scattering of freshly chopped parsley adds a burst of color and herbaceousness, elevating the soup to new heights. Its bright flavor complements the richness of the broth and the savory chicken.

This nourishing soup is a delightful and wholesome meal, perfect for a cozy night in or a comforting lunch. The homemade broth makes all the difference, providing a depth of flavor that store-bought versions simply can't match. Feel free to use chicken leg quarters, or a combination of legs and thighs, for a slightly different flavor profile.

If you are short on time, you can use store-bought broth, but be sure to look for one with simple ingredients and no added sugars. Palmini noodles can also be substituted for the zucchini noodles. This soup is wonderful on its own or alongside a simple side salad.