Instant pot chicken zoodle soup is like slurping up a happy bowl of nostalgia.
I’m not the best at using my Instant Pot. I bought it last year because it was all the rage and it seemed to be making everyone’s life easier. People that had it were obsessed with it and I needed to know why.
So I bought one. It was a “business expense” and I had some fun experimenting with it.
Gluten free soup recipes have been one of my favorite things to make in my Instant Pot. This Quick 30-Minute Instant Pot Zuppa Toscana Soup and Instant Pot Cauliflower Soup are some of my favorites!
But then, I found a spot on the shelf and it has stayed put since that first round of instant pot fun. It has fared better than my Crock Pot which is shoved in a closet somewhere. My Instant Pot is out visibly on the shelves. It’s staring at me everyday and jumps out every time I’m in the kitchen like, “remember me?”
Welp, I’m back at it, folks! The Instant Pot has made a reappearance and we’re making a recipe that I’ve been meaning to get onto the blog since zoodles first made their appearance in my life.
Chicken Zoodle Soup.
It’s cozy, it’s comforting, it’s perfect for when all you really want is a warm bowl of soup. Whether you’re warding off a cold, or just want to get cozy, I can’t wait for you to give this Instant Pot Chicken Zoodle Soup a whirl!
What are Zoodles?
Zoodles are a fun way to say we’re making noodles out of zucchini. When zucchini is magically transformed into noodles, we call them zoodles!
How to Make Zoodles
They’re so simple! Once you learn how to make zoodles with the equipment you have at home, it only takes minutes!
With a Spiralizer
Grab a spiralizer! I have an Inspiralizer which I love because it clamps down amazing onto the counter and has a bunch of different blades to adjust the type of zoodle you want. Personally I think it’s the best spiralizer for zoodles, but there are so many brands that you could probably find a similar one!
Without a Spiralizer
Julienne peelers work amazing! They’ll make a straight noodle which is no problem, but just be aware that you won’t get that curly zoodle spiral.
Another option is a good ol’ vegetable peeler! If you’re in a pinch you can use it and get larger ribbons which will sub in nicely for spiralized zucchini.
Ingredients for Instant Pot Chicken Zoodle Soup
- olive oil
- boneless, skinless chicken breast
- yellow onion
- carrots
- celery stalks
- cloves
- salt
- pepper
- dried thyme
- dried oregano
- turmeric
- unsalted chicken broth
- zucchinis
How to Make Instant Pot Chicken Zoodle Soup
Turn the Instant Pot to the “Sauté” setting for 10 minutes. Add the olive oil to the pot. Add the diced chicken breast and sauté for 5 minutes.
Then, add the onion, carrots, celery, garlic, salt, pepper, thyme, oregano, and turmeric. Mix well. Allow the sauté cycle to finish.
Add the chicken broth and place the lid on and turn the knob to “Sealing”. Select the “Soup/Broth” function and set the cycle time for 5 minutes. While the soup cooks in the Instant Pot, spiralize the zucchini. When the cycle finishes, immediately preform a “Manual Release”, carefully.
Divide the zucchini noodles between 4-6 bowls. Spoon the hot soup over the zoodles, this will cook them just enough so that they’re not soggy.
Serve & enjoy!
Recipe
Quick & Easy Instant Pot Chicken Zoodle Soup
You’ll love this cozy and comforting Instant Pot Chicken Zoodle Soup! It’s a lowcarb, gluten-free soup, and the perfect reason to use your Instant Pot. Plus, Ishare my tips for perfectly cooking spiralized zucchini noodles (zoodles!) in theInstant Pot, avoiding an overly watery texture.
Ingredients
- 1 tablespoon olive oil
- 1 lb. boneless, skinless chicken breast, diced
- 1 medium yellow onion, diced
- 3–4 medium carrots, diced
- 3–4 medium celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2teaspoon dried thyme
- 1/2teaspoon dried oregano
- 1 pinch turmeric
- 4 cups unsalted chicken broth
- 2 medium zucchinis, spiralized
Instructions
- Turn the Instant Pot to the “Sauté” setting for 10 minutes. Add the olive oil to the pot.
- Add the diced chicken breast and sauté for 5 minutes.
- Then add the onion, carrots, celery, garlic, salt, pepper, thyme, oregano, and turmeric. Mix well.
- Allow the sauté cycle to finish.
- Add the chicken broth and place the lid on and turn the knob to “Sealing”.
- Select the “Soup/Broth” function and set the cycle time for 5 minutes.
- While the soup cooks in the Instant Pot, spiralize the zucchini.
- When the cycle finishes, immediately preform a “Manual Release”, carefully.
- Divide the zucchini noodles between 4-6 bowls. Spoon the hot soup over the zoodles, this will cook them just enough so that they’re not soggy.
- Serve & enjoy!
Tips
I find that 4 servings is enough for a light meal and 6 servings is enough for a side of soup.
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
Yum! Any idea if/how this could be done with a regular slow cooker?
I feel like on low for 4 hours would be good, then add the zoodles in at the last 10 minutes or so (more depending hwo cooked you want them to be). Let me know how you make out! xo
Hi! Can this be done in a crockpot instead, and if so, how would the steps change?
I think the steps would be similar. I’m not sure of the timing, just add the zoodles in at the end 🙂
I really enjoyed this soup. I did increase the Soup/Broth time to 10 minutes with a quick release. Very tasty. Good flavor. Zoodles cooked as described. Maybe next time I will cut the strands as they drop into the serving bowl. A keeper for sure!
★★★★★
Yay! I’m so happy you enjoyed! xo
I have also made the soup using leftover rotisserie chicken! Cook veggies per recipe and then I add the cooked, cut up chicken when it is finished. Scoop it all over a bowl of zoodles. Yum!
★★★★★
The picture looks like it has green beans but it is not in the ingredients list.
No, those are zucchini noodles! I think the green you’re seeing is the outer skin of the zucchini.