Chicken Zoodle Soup


  • 250g organic free range chicken breast sliced
  • 1 lime wedge, juiced
  • ½ cup coconut milk
  • 2 tbsp Bali Sun Virgin coconut oil
  • 2 zucchinis
  • Large handful of cilantro and basil
  • 2tbsp Nutra organic Chicken Bone Broth
  • Salt and Pepper to taste
  • 2 red chilli peppers diced (optional)
  • Filtered water to cover ingredients


  1. Marinate the sliced chicken strips in salt, pepper, half of the lime juice and chilli peppers if using.
  2. Use a spiralizer to make zoodles. If you don’t have a spiralizer simply use a vegetable peeler to make long strips of the zucchini.
  3. Wash and dry the cilantro and basil and set aside
  4. In a large pot, heat the coconut oil on medium and stir fry the chicken breasts along with the seasoning. 
  5. Once fully cooked add in water, broth, the rest of the lime juice and coconut milk. Cook on medium heat for 5 min.
  6. Turn down heat and throw in the zoodles, cilantro and basil. Turn off heat immediately after it comes to a light boil.
  7. Sprinkle with crushed almonds or hemp seeds (optional). 

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