Instant Pot Chicken Zoodle Soup Recipe
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Looking for a great chicken zoodle soup recipe? This is a fast and delicious Instant Pot soup that is perfect for anyone following a low carb or gluten free diet. Enjoy this chicken zoodle soup in no time.
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Instant Pot Chicken Zoodle Soup
If you love chicken noodle soup, but want to stay away from wheat, carbs or gluten, you might think you can’t have chicken noodle soup. That isn’t the case when you make this chicken zoodle soup recipe. Made in the Instant Pot, this soup is the perfect alternative to traditional chicken noodle soup.
What is Chicken Zoodle Soup
Chicken zoodle soup is chicken soup, with all of the flavors and ingredients of chicken noodle soup, except instead of noodles you use zoodles. What are zoodles? Zoodles are vegetables that are cut into noodle shapes. It started as zucchini that was cut in a spiralizer, which is a zucchini noodle maker, and then it branched out to other vegetables like butternut squash, carrots, and sweet potatoes. For this recipe, you are making zucchini noodles.
How to Store Easy Chicken Soup
Once your easy chicken soup has cooled, you will want to store the leftovers in the refrigerator. You can store the chicken soup in the Instant Pot inner pot or in an airtight container. You can also store the soup in freezer bags.
How Long Does Instant Pot Soup Last
When you store this soup in the refrigerator, this soup will stay good for up to 4 days. It is important that the stored properly or else it will spoil sooner. If you will not finish this soup before it spoils, you can move it to the freezer. When freezing it, use a freezer bag. This makes it easier to freeze because it lays flat in the freezer. Write the name of the soup and the date bag. The Chicken Zoodle Soup will last for 6 months in the freezer.
Why Make Instant Pot Soup
When you are making soup, in order to get long slow cook taste that people associate with homemade soup, you have to spend time cooking it. When you make Instant Pot soup, you get the same long cooked taste while only having to cook it for a short time. This is true even when making this keto/ low carb soup. Making soup in the Instant Pot gives a great taste to your soup in a little time.
Chicken Soup Ingredients
- carrots
- stalk celery
- boneless, skinless chicken breast
- white onion
- rosemary
- thyme
- chicken broth
- water
- garlic
- turmeric
- zucchini
- olive oil
- lemon juice
- salt and cracked black pepper
How to Instant Pot Chicken Zoodle Soup Recipe
Step 1. Diced onion and chicken. Set instant pot to saute mode. Add olive oil, chicken, and onion. Saute until chicken is browned.
Step 2. Once chicken is browned top with celery, carrots, and broth.
Step 3. Stir in the rosemary, thyme, and turmeric. Add in garlic and lemon juice. Fill with water to fill line inside pot. Top with salt and pepper. Give it a good stir.
Step 4. Set instant pot to high pressure for 8 minutes. Release pressure as soon as it’s done counting.
Step 5. Make zucchini noodles and once pressure is release at to the instant pot. Leave on keep warm. Place noodles in pot and stir. Let sit for 3 to 5 minutes before serving.
Notes:
Stove Top Directions:
Step 1. Diced onion and chicken. Add olive oil, chicken, and onion to your dutch oven (soup pot). Saute until chicken is browned.
Step 2. Once chicken is browned top with celery, carrots, and broth. Stir in the rosemary, thyme, and turmeric. Add in garlic and lemon juice. Fill with 2 cups water. Top with salt and pepper. Give it a good stir.
Step 3. Simmer on low to medium heat for about 20 minutes until carrots are tender.
Step 4. Make zucchini noodles. Add noodle to pot with the pot at a low temperature. Stir often for 3 to 5 minutes. Serve!
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Instant Pot Chicken Zoodle Soup
Ingredients
- 5 carrots; sliced
- 4 stalk celery; diced
- 1 lb boneless, skinless chicken breast; cubed
- 1 white onion; diced
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 - 32 oz chicken broth
- 2 to 3 cups water
- 2 tablespoons garlic; may add more or less
- 1 teaspoon turmeric
- 2 zucchini; made into zoodles
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and cracked black pepper
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Instructions
- Diced onion and chicken. Set instant pot to saute mode. Add olive oil, chicken, and onion. Saute until chicken is browned.
- Once chicken is browned top with celery, carrots, and broth. Stir in the rosemary, thyme, and turmeric. Add in garlic and lemon juice. Fill with water to fill line inside pot. Top with salt and pepper. Give it a good stir.
- Set instant pot to high pressure for 8 minutes. Release pressure as soon as it's done counting.
- Make zucchini noodles and once pressure is release at to the instant pot. Leave on keep warm. Place noodles in pot and stir. Let sit for 3 to 5 minutes before serving.
Stove Top Directions:
- Diced onion and chicken. Add olive oil, chicken, and onion to your dutch oven (soup pot). Saute until chicken is browned.
- Once chicken is browned top with celery, carrots, and broth. Stir in the rosemary, thyme, and turmeric. Add in garlic and lemon juice. Fill with 2 cups water. Top with salt and pepper. Give it a good stir.
- Simmer on low to medium heat for about 20 minutes until carrots are tender.
- Make zucchini noodles. Add noodle to pot with the pot at a low temperature. Stir often for 3 to 5 minutes. Serve!
Nutrition
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