Instant Pot Chicken Zoodle Soup
Low calorie, low carb dinner option with all the flavors of a childhood favorite.
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.