There’s nothing quite like a steaming bowl of chicken soup to soothe the soul. But what if you could capture all that comforting flavor in a lighter, low-carb version that’s ready in under an hour? Enter our Instant Pot Chicken Zoodle Soup! We’ve swapped traditional pasta for vibrant, fresh zucchini noodles (zoodles) to create a guilt-free classic that’s packed with protein and veggies. Using the magic of the Instant Pot, this recipe is incredibly simple, making it the perfect nourishing meal for a busy weeknight, a chilly day, or whenever you need a wholesome pick-me-up.
Ingredients
• 2 tbsp / 30 ml coconut oil
• 1 lb / 450g boneless, skinless chicken thighs
• 1 cup / 128g carrots, peeled and chopped
• 1 cup / 100g celery, chopped
• ½ cup / 50g scallions, chopped
• 6 cups / 1.4 L low-sodium chicken broth
• ½ tsp dried oregano
• ½ tsp dried basil
• Salt and freshly ground black pepper, to taste
• 2 cups / 250g zucchini noodles (zoodles)
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the coconut oil. Once the oil is shimmering, add the chicken thighs and cook for 4-5 minutes per side, until nicely browned.
3. Transfer the seared chicken to a bowl or cutting board.
4. Add the chopped carrots, celery, and scallions to the pot. Sauté for 2-3 minutes, stirring occasionally, until they begin to soften.
5. While the vegetables are cooking, use two forks to shred the seared chicken thighs into bite-sized pieces.
6. Press “Cancel” to turn off the Sauté mode. Return the shredded chicken to the pot. Pour in the chicken broth, oregano, basil, salt, and pepper. Stir to combine all .
7. Secure the lid and turn the pressure valve to the “Sealing” position.
8. Select the “Soup” setting and cook for 15 minutes at high pressure.
9. Once the timer finishes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining steam.
10. Open the lid, stir in the fresh zucchini noodles, and let them sit in the hot broth for 1-2 minutes to warm through without becoming mushy. Serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 289
• Total Fat: 14g
• Net Carbs: 1.24g
• Protein: 33.1g
• Fiber: 1.7g
Pro Tips
• Pro-Tips for the Best Chicken Zoodle Soup
• For perfectly tender-crisp zoodles, do not add them to the Instant Pot before pressure cooking. Stir them in at the very end, just before serving, as the residual heat of the soup is enough to cook them perfectly.
• To deepen the flavor, deglaze the pot with a splash of chicken broth after sautéing the vegetables, scraping up any browned bits from the bottom before adding the rest of the .
• A squeeze of fresh lemon juice and a sprinkle of fresh parsley or dill just before serving will brighten up the flavors of the entire soup.
• This soup is excellent for meal prep. Prepare the soup base without the zoodles and store it in the refrigerator for up to 4 days. Add fresh zoodles to each portion as you reheat it.
