Spicy Chicken Zoodle Soup

Zesty, cozy, and perfect for cold days!! This Spicy Chicken Zoodle Soup brings everything you love about classic chicken soup with a flavorful twist—Buffalo hot wing sauce! It’s low carb, full of protein, and made with zucchini noodles for a fresh, healthy touch.

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When the day after Thanksgiving hits, most people swear off food for a while. Not me! I’m already dreaming about this warm and spicy bowl of goodness. Maybe that’s weird… but this soup is totally worth it!!

Why You’ll Love This Spicy Chicken Zoodle Soup

• Low carb and gluten free: Made with zucchini noodles instead of pasta for a light and healthy meal.
• Big on flavor: The Buffalo hot sauce adds a kick that transforms ordinary chicken soup into something unforgettable.
• Family-friendly: Even my pasta-loving kids can’t get enough of it!
• Versatile: Make it with leftover chicken or turkey—perfect for post-holiday meals.
• One pot and done: Easy cleanup, ready in under 30 minutes.

The Story Behind This Recipe

I’ve always loved a big bowl of homemade chicken soup. It’s comforting, simple, and nourishing. But when you add Buffalo sauce? Game changer! I might not be a huge fan of buffalo wings, but buffalo chicken soup has my heart.

With football season in full swing, this spicy, cozy soup has become a weekend favorite in our house. It’s the perfect healthy comfort food while still feeling like a treat.

This recipe is so special to me that it earned a spot in my One Pot Gluten-Free Cooking book!! The book is packed with easy, family-friendly recipes that all come together in one pan or pot—because who doesn’t love fewer dishes? This one comes straight from the Soup Pot chapter.

Ingredients That Make It Shine

You’ll love how a few simple ingredients come together:

• Shredded cooked chicken (or leftover turkey from Thanksgiving!)
• Buffalo hot wing sauce
• Chicken broth
• Celery, carrots, and onions
• Fresh zucchini noodles

These classic soup ingredients combined with Buffalo flavor give you that warm, spicy kick that makes this recipe unforgettable.

Cooking Options: Choose Your Favorite Method

You can make this soup three different ways depending on your mood or schedule:

• Soup Pot (Stovetop): The traditional way—quick, easy, and full of flavor.
• Instant Pot: For when you need dinner in a hurry.
• Slow Cooker: Let it simmer all day for the ultimate cozy meal.

I’ve included detailed instructions for all three methods below.

Tips for Success

• Don’t overcook the zoodles: Add them at the very end so they stay firm and fresh.
• Adjust the spice: Start with less Buffalo sauce if you prefer mild heat, then add more to taste.
• Meal prep friendly: This soup stores well in the fridge for up to 4 days. Just keep the zoodles separate until serving.
• Use what you have: Leftover turkey or rotisserie chicken both work perfectly here!

5 from 3 votes

Spicy Chicken Zoodle Soup

By Amy Rains

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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Ingredients 

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• ▢ 2 tbsp avocado oil or olive oil
• ▢ 1 med yellow onion, , diced
• ▢ 1 lb raw chicken breast, cut into bite sized pieces
• ▢ 1 tsp sea salt
• ▢ 1/2 tsp black pepper
• ▢ 3 stalks celery, diced
• ▢ 4 large carrots, peeled and diced (about 1 cup)
• ▢ 40 oz chicken broth
• ▢ 1/4-1/2 cup buffalo wing sauce*
• ▢ 3 cups spiralized zucchini noodles
• ▢ 1/4 cup fresh cilantro, diced (optional)

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Instructions 

For the Stovetop:

• Heat a large stock pot to medium heat. Once hot, add the oil and saute the onion for 3 minutes.
• Place chicken, salt, and pepper into the pot. Saute with the onion for another 3-4 minutes. Add celery, carrots, chicken broth, and hot sauce. Bring to a boil, reduce heat to a simmer and add zucchini noodles. 
• Let simmer for another 5-7 minutes before serving. Garnish with fresh cilantro.

For the Instant Pot:

• Select the saute function on your Instant Pot. Once hot, add the oil and saute for 2-3 minutes. Select cancel.
• Place chicken, salt and pepper, celery, carrots, chicken broth, and hot sauce into your IP. Select manual (or pressure) and cook on high pressure for 7 minutes. 
• Use a quick release. Once the lid is removed add the zucchini noodles. Let sit on the keep warm function for another 8-10 minutes before serving. Garnish with fresh cilantro.

For the Slow Cooker:

• Place onion, chicken, salt & pepper, celery, carrots, chicken broth, and hot sauce into your slow cooker. Cook on low for 4 hours.
• Remove the lid, add the zucchini noodles, and keep cooking for another 15-20 minutes before serving. Garnish with fresh cilantro. 

Notes

*Adjust your hot sauce to your personal liking. I much prefer 1/2 cup, but it may be too spicy for others. Start with 1/4 cup and adjust as needed.

Nutrition

Calories: 282kcal, Carbohydrates: 17g, Protein: 29g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 73mg, Sodium: 2300mg, Potassium: 1458mg, Fiber: 5g, Sugar: 10g, Vitamin A: 12619IU, Vitamin C: 60mg, Calcium: 93mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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