When you’re craving a bowl of pure comfort that won’t weigh you down, this Instant Pot Chicken Zoodle Soup is the answer! It’s a soul-warming, low-carb twist on the classic, packed with tender chicken, fresh vegetables, and a rich, homemade broth that comes together in a flash. Forget simmering for hours; your pressure cooker does all the heavy lifting, delivering a deeply flavorful soup that’s perfect for a chilly evening or a healthy reset.
Ingredients
• For the Homemade Broth
• 1 chicken carcass
• 1 onion, minced
• 2 carrots, minced
• 3 celery stalks, minced
• 1 tomato, minced
• 1 cup / 240ml tomato passata
• 8-10 cups / 2-2.5 liters water, or enough to cover
• For the Soup
• 2 cups / 1 lb diced chicken breast
• 2 medium zucchini, spiralized
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 tbsp Italian herbs
• Salt to taste
Instructions
1. Directions
2. Make the Broth: Combine the chicken carcass, minced onion, minced carrots, minced celery, minced tomato, and tomato passata in your Instant Pot. Add enough water to cover the .
3. Pressure Cook (Part 1): Secure the lid, set the valve to ‘Sealing,’ and cook on the ‘Stew’ or ‘Soup’ setting for 30 minutes.
4. Release & Strain: Allow the pressure to release naturally. Carefully open the lid and strain the broth through a fine-mesh sieve into a large bowl, pressing on the cooked vegetables to extract all their flavorful juices. Discard the solids.
5. Build the Soup: Return the strained broth to the Instant Pot. Stir in the diced chicken breast, chopped carrots, chopped celery, and Italian herbs.
6. Pressure Cook (Part 2): Secure the lid again, set the valve to ‘Sealing,’ and cook on the ‘Stew’ or ‘Soup’ setting for 10 minutes.
7. Final Release & Add Zoodles: Allow the pressure to release naturally once more. Carefully open the lid and stir in the spiralized zucchini.
8. Steam & Serve: Place the lid back on the pot (no need to seal) and let the residual heat cook the zoodles for 3-5 minutes until they are tender-crisp. Season with salt to taste and serve immediately.
Nutritional Information
• Per Serving: Calories 280 | Total Fats 11g | Net Carbs: 7g | Protein 34g |Fiber: 5g
Pro Tips
• Pro-Tips
• For zoodles with more bite, add them directly to your serving bowl and ladle the hot soup over them. This prevents them from overcooking in the pot.
• For an even richer broth, roast the chicken carcass and minced vegetables at 400°F / 200°C for 20-30 minutes before adding them to the Instant Pot.
• This soup is perfect for meal prep. Prepare the soup base (everything except the zoodles) and store it in the fridge for up to 4 days. Add fresh zoodles just before serving to keep them from getting soggy.
FAQ
Q: How do I keep my zoodles from getting soggy
A: For the best texture, add the zoodles to the pot after the soup has finished pressure cooking and let the residual heat steam them for 3-5 minutes. For an even crisper bite, place raw zoodles directly into your serving bowl and ladle the hot soup over them.
Q: Is this Instant Pot Chicken Zoodle Soup keto-friendly
A: Yes, this soup is an excellent keto-friendly option. With only 7g of net carbs per serving, it’s a perfect low-carb meal that fits easily into a ketogenic diet.
Q: Can I make this soup ahead of time
A: Absolutely. This soup is great for meal prep. Prepare the entire soup base without the zoodles and store it in the refrigerator for up to 4 days. Simply add fresh zoodles just before you’re ready to serve to ensure they stay perfectly tender-crisp.
Q: How can I make the broth more flavorful
A: To create an even richer, deeper-flavored broth, roast the chicken carcass and minced vegetables in the oven at 400°F / 200°C for 20-30 minutes before adding them to the Instant Pot to pressure cook.
