Instant Pot Chicken Zoodle Soup

I do not believe there is anything more classic or nostalgic then chicken noodle soup. It truly is a dish that feeds the soul as well as nourishing the body. Surprisingly, this recipe leaves nothing to be desired even with substitution of zoodles. In my opinion, it gives it greater depths and freshness. As always I try to avoid using salt as much as possible so I try to use spices and herbs to give the dish a nice full flavor.

Instant Pot Chicken Zoodle Soup

Low calorie, low carb dinner option with all the flavors of a childhood favorite.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 137 kcal

Equipment

• Instant Pot

Ingredients

  

• 1 lb boneless chicken breasts uncooked and cut into 1 inch cubes
• 6 cups chicken broth (about 1 1/2 containers) unsalted
• 1 cup yellow onion diced
• 1 cup carrots about 3-4 carrots diced
• 1/2 cup celery diced
• 2 cloves garlic minced
• 1 tbsp Salt-free garlic and herb seasoning I use Mrs. Dash
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp parsley
• 1/2 tsp oregano
• 1 tsp dried basil can use fresh
• 3 whole zucchini spiralized

Instructions

 

• Add all ingredients except basil, oregano, and zucchini to instant pot and stir to combine.
• Set Instant Pot to manual Pressure Cook for 8 minutes (it will take about 20 minutes to come to pressure). Then perform a quick release.
• Add basil, oregano, and zucchini. Stir until zucchini are desired tenderness. Then serve.

Notes

All spices are optional and can be interchanged with your preferred or available ingredients. This is the combination I have found to have the most flavor without sacrificing the classic chicken noodle taste.

Keyword Chicken, Healthy, Low calorie, Low carb, Soup

Recipe adapted from Hungry Girl https://www.hungry-girl.com/recipe-makeovers/instant-pot-chicken-zoodle-soup