One of the near-universal culinary memories that most of us share is the cozy sensation of eating a warm bowl of chicken noodle soup. Whether you’re sick, trying to survive a rainy day, or just looking for a nostalgic bite, this beloved classic is an eternal favorite for a reason.

But even time-honored dishes like this one need an update every once in a while. And that’s the philosophy behind this spin on everyone’s first favorite soup.

In the video above, Katie Couric and John Molner link up with chef Joel Gamoran and cookbook author Ali Maffucci to whip up an absolutely delicious chicken and leek soup with a twist. They’ve replaced the noodles with spiralized carrots, offering an even healthier boost to this tried-and-true meal. (And you’ll have a blast using the fun kitchen tool that gets the carrots ready to go.)

Not only is it designed to be cooked in a pinch — perfect for those busy weekdays when you’ve hardly got time to think about what to serve for dinner — but it can also last quite a while. “You can make it and freeze it, or keep it in the fridge for a week and it’ll save well,” Maffucci says.

Follow along as Katie and John learn how to execute this simple recipe in the video above, and for more approachable tutorials like this one, subscribe to our Good Taste newsletter.