There’s nothing quite like a steaming bowl of chicken soup to soothe the soul. This recipe takes the classic comfort food you love and gives it a healthy, low-carb twist by swapping traditional noodles for fresh zucchini noodles, or ‘zoodles.’ Made incredibly simple and fast in the Instant Pot, this Chicken Zoodle Soup is packed with tender shredded chicken, hearty vegetables, and a savory, herb-infused broth. It’s the perfect wholesome meal for a chilly day, a quick weeknight dinner, or when you’re feeling a bit under the weather. Get ready to cozy up with a bowl of pure comfort!
Ingredients
• 2 tbsp / 30 ml coconut oil
• 1 lb / 450g grass-fed boneless, skinless chicken thighs
• 1 cup / 128g peeled and chopped carrots
• 1 cup / 101g chopped celery
• ½ cup / 50g chopped scallions
• 6 cups / 1.4 L homemade chicken broth
• ½ tsp / 1g dried oregano
• ½ tsp / 1g dried basil
• Salt and freshly ground black pepper, to taste
• 2 cups / 284g zucchini noodles (zoodles)
Instructions
1. Directions
2. Set your Instant Pot to “Sauté” mode. Add the coconut oil. Once hot, add the chicken thighs and cook for about 5 minutes per side, until browned.
3. Transfer the cooked chicken to a bowl. Using two forks, shred the meat.
4. Add the chopped carrots, celery, and scallions to the Instant Pot and sauté for 2-3 minutes until slightly softened.
5. Press “Cancel.” Return the shredded chicken to the pot. Stir in the chicken broth, oregano, basil, salt, and pepper.
6. Secure the lid, set the pressure valve to the “Sealing” position, and select the “Soup” function for 15 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
8. Carefully open the lid. Stir in the fresh zucchini noodles, allowing them to warm through in the hot broth for a minute before serving immediately.
Nutritional Information
• Per Serving: Calories 289 | Total Fat 14g | Net Carbs 1.24g | Protein 33.1g | Fiber 1.7g
Pro Tips
• For the best texture, do not cook the zoodles in the soup. Stir them in right before serving so they stay crisp-tender and don’t become mushy.
• Don’t skip browning the chicken! This step creates a layer of flavorful browned bits (fond) at the bottom of the pot, which adds incredible depth to the broth.
• Feel free to add other fresh or dried herbs. A bay leaf, a sprig of fresh thyme, or some fresh parsley stirred in at the end can elevate the flavor.
• If you prefer a thicker zoodle, use a wider spiralizer blade. Thicker noodles hold up better in the hot soup.
FAQ
Q: How do I prevent my zoodles from getting mushy
A: For the best crisp-tender texture, do not cook the zoodles in the soup. As the recipe suggests, stir the fresh zucchini noodles into the hot broth right before serving. This warms them through without overcooking them.
Q: Can I use chicken breast instead of thighs
A: Yes, you can use boneless, skinless chicken breasts as a substitute. The cooking time in the Instant Pot will remain the same. Chicken thighs are recommended for their higher fat content, which results in more tender and flavorful meat in soup.
Q: Is this chicken zoodle soup keto-friendly
A: Yes, this recipe is very keto-friendly. With only 1.24g of net carbs per serving, it’s a perfect low-carb, high-protein meal that fits easily into a ketogenic diet.
Q: Can I make this soup on the stovetop
A: Absolutely. To adapt this for the stovetop, use a large pot or Dutch oven. Sauté the chicken and vegetables as directed. Add the broth and seasonings, bring to a simmer, and cook for 20-25 minutes until the chicken is cooked through. Shred the chicken, return it to the pot, and stir in the zoodles just before serving.
