Instant pot chicken zoodle soup is a lighter, low-carb take on chicken noodle soup that still delivers all the comfort. Chicken thighs, carrots, and celery simmer in a savory broth, and fresh zucchini noodles stand in for pasta. It's a guilt-free classic on the table in about 40 minutes.
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 (4.5 oz) carrots, peeled and chopped
• 1 cup / 100g (3.5 oz) celery, chopped
• ½ cup / 50g (1.76 oz) 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 (8.8 oz) 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 (0.04 oz)
• 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.
FAQ
Q: How do I keep my zoodles from getting mushy
A: The key is to add the zucchini noodles (zoodles) at the very end, after pressure cooking. Stir them into the hot broth for just 1-2 minutes before serving. The residual heat will warm them perfectly without making them soggy.
Q: Is this chicken zoodle soup keto-friendly
A: Absolutely! With only 1.24g (0.04 oz) of net carbs per serving, this Instant Pot Chicken Zoodle Soup is a perfect keto-friendly and low-carb meal.
Q: Can I use chicken breast instead of thighs
A: Yes, you can substitute boneless, skinless chicken breast for thighs. Since chicken breast is leaner, you may want to slightly reduce the searing time to avoid it becoming dry. The pressure cooking time remains the same.
Q: How long can I store this soup for meal prep
A: For best results, store the soup base without the zoodles in an airtight container in the refrigerator for up to 4 days. Add fresh zoodles to individual portions when you reheat them to maintain their texture.
Pro Tips
- Stir the zoodles in at the very end, just before serving. The residual heat cooks them to tender-crisp perfection — pressure cooking turns them to mush.
- Sear the chicken thighs before shredding them; that browning deepens the flavor of the whole soup.
- Deglaze the pot with a splash of chicken broth after sautéing the vegetables, scraping up the browned bits before adding the rest of the liquid.
- A squeeze of fresh lemon juice and a sprinkle of parsley or dill just before serving brightens every bowl.
- For meal prep, make the soup base without zoodles and refrigerate for up to 4 days, adding fresh zoodles to each portion as you reheat it.
Frequently Asked Questions
Is chicken zoodle soup keto-friendly?
Yes — each serving has about 1.24 g net carbs with 33.1 g protein and 14 g fat. Swapping pasta for zucchini noodles is what keeps it low-carb.
How do I stop the zoodles going soggy?
Never pressure cook them and never store them in the soup. Add them raw to hot soup for 1-2 minutes and they stay perfectly tender-crisp.
Can I use chicken breast instead of thighs?
You can, though thighs stay juicier under pressure. If using breast, sear it first and avoid overcooking — the 15-minute soup cycle is enough.
Does this soup freeze well?
The base freezes beautifully for up to 3 months; just leave the zoodles out. Thaw overnight and add fresh zoodles when reheating.
Recipe card below.
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Instant Pot Chicken Zoodle Soup
Ingredients
Method
- Directions
- 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.
- Transfer the seared chicken to a bowl or cutting board.
- Add the chopped carrots, celery, and scallions to the pot.
- Sauté for 2-3 minutes, stirring occasionally, until they begin to soften.
- While the vegetables are cooking, use two forks to shred the seared chicken thighs into bite-sized pieces.
- 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 .
- Secure the lid and turn the pressure valve to the “Sealing” position.
- Select the “Soup” setting and cook for 15 minutes at high pressure.
- Once the timer finishes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining steam.
- 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.
