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Instant Pot Chicken Zoodle Soup

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Instant Pot Chicken Zoodle Soup

Instant Pot Chicken Zoodle Soup

Warm and comforting is what you get with this Instant Pot Chicken Zoodle Soup. You have flavors of a chicken noodle soup, but instead of noodles, you use spiralized zucchini. A lower carb option that is just as savory and flavorful as the original. 

I could not be more excited about this Instant Pot Chicken Zoodle Soup.  I LOVE soup! My husband loves soup. This soup idea made me so happy, I had to give it a try.  I could not be more pleased with the results. The calorie and carb savings by using zoodles is so amazing, it makes me want to eat a second bowl.  

Instant Pot Chicken Zoodle Soup

This soup is the premier Grandma’s penicillin.  Featuring such ingredients as garlic, turmeric, and Rosemary, making this one incredibly healthy soup.  If you love soup, check out this great round-up featuring 12 instant pot soup recipes.

What Are Zoodles 

Zoodles are simply a zucchini that has been spiralized with a kitchen tool. Zucchini noodles are a great way to cut out carbs in the recipe, but still, get the taste and texture of pasta in a sense. 

Can I Use Pre-Cooked Chicken In This Chicken Zoodle Recipe 

Yes of course. You are welcome to dice boneless chicken or toss in shredded chicken. Just ensure that you do not use overly seasoned chicken. I love to batch cook chicken and then freeze it so I can toss into soups and stews like this. 

What Vegetables Are In Chicken Zoodle Soup 

I like to reach for traditional so I added in carrots, onion, and celery. I then added a handful of spices and seasonings to really offer incredible flavor. The seasonings in this soup offer a handful of health benefits as well. Boost your immunity, gain nutrients and more. 

Instant Pot Chicken Zoodle Soup

Can I Use Bone Broth In Replace of Chicken Broth 

Absolutely. Reach for a chicken bone broth if you want added nutrients into your soup. Or if you want to reach for vegetable broth if you don’t want to use chicken. All of these will work great, and compliment the other ingredients nicely. 

I always recommend if you enjoy cooking with bone broth, this is a great recipe to add it in. You gain all the benefits in a soup that stands out. 

How to Store Leftover Zoodle Chicken Soup 

You will want to store the soup in a container in the fridge. This will store for 3-4 days in the fridge. A layer of fat can develop on the top, but you can scrape it off before warming up. 

I have used this soup to meal prep for quick lunches for the week. It was SO easy to reheat and boy is it tasty. Great for a quick lunch or even dinner on a busy weeknight. 

Can You Freeze Chicken Zoodle Soup 

If you freeze this soup, know that the texture of the zucchini noodles could change slightly once thawed and reheated. The reason being is they will soften a bit more. You can always leave the zoodles out and freeze the base of soup alone. Then thaw in the fridge and when you go to reheat toss in the zucchini noodles and heat until warmed and cooked. 

Give this Instant Pot Chicken Zoodle recipe a try today. Let me know what you think and enjoy! 

Instant Pot Chicken Zoodle Soup
Yield: 6 6

Instant Pot Chicken Zoodle Soup

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

This is such a delicious healthy soup recipe that you will make it a regular.  Featuring zoodles, garlic & turmeric.  There is nothing like a delicious healthy chicken soup to help feed your body back to health. 

Ingredients

  • 5 carrots; sliced
  • 4 stalk celery; diced
  • 1 lb boneless, skinless chicken breast; cubed
  • 1 white onion; diced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 - 32 oz chicken broth
  • 2 tablespoons garlic; may add more or less
  • 1 teaspoon turmeric
  • 2 zucchini; made into zoodles
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • salt and cracked black pepper

Instructions

  1. Dice onion and chicken. Set instant pot to saute mode. Add olive oil, chicken, garlic and onion. Saute until chicken is browned.
  2. Once chicken is browned top with celery, carrots, and broth. Stir in the rosemary, thyme, and turmeric. Add in lemon juice.
  3. Set instant pot to high pressure for 8 minutes. Do a natural release.
  4. Make zucchini noodles and once pressure is release at to the instant pot. Leave on keep warm. Place noodles in pot and stir. Let sit for 3 to 5 minutes before serving.

Notes

Stove Top Directions: Diced onion and chicken. Add olive oil, chicken, and onion to your dutch oven (soup pot). Saute until chicken is browned. Once chicken is browned top with celery, carrots, and broth. Stir in the rosemary, thyme, and turmeric. Add in garlic and lemon juice. Fill with 2 cups water. Top with salt and pepper. Give it a good stir. Simmer on low to medium heat for about 20 minutes until carrots are tender. Make zucchini noodles. Add noodle to pot with the pot at a low temperature. Stir often for 3 to 5 minutes. Serve!

Nutrition Information:


Amount Per Serving: Calories: 156Cholesterol: 48mgSodium: 150mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 17g

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Donna Reidland

Monday 4th of February 2019

This sounds delicious! My husband and I are determined to eat better this year so I can't wait to try this. Pinning so I'll have it ready to go.

Marie Nixon

Monday 8th of October 2018

Hello. I made this soup today and it is wonderful! It is as beautiful to look at as well as a delicious soup. Question: Are we supposed to strip the Thyme leaves and the Rosemary leaves from the stems and chop them up before adding them to the soup? I stripped the thyme from the stems but I left the Rosemary leaves on the stem. I picked the rosemary stem out of the soup before I served it but some of the whole rosemary leaves had fallen off the stem into the soup. What should I do for next time? Thank you.