Hey there, soup lovers!
Are you in the mood for something warm and comforting? You’re in the right place!
Today, I’m sharing my favorite recipe for Instant Pot chicken zoodle soup.
It’s packed with flavor, super healthy, and oh-so-easy to whip up.
Plus, it’s ready in no time!
Grab your Instant Pot, and let’s dive in!
Ingredient Substitutions
For the chicken breasts, tofu or chickpeas can be used as vegetarian alternatives. These options provide protein and can absorb flavors well. Adjust cooking time as needed, as tofu and chickpeas cook faster than chicken.
Zucchini noodles can be replaced with shirataki noodles or spaghetti squash for a lower-carb option. These alternatives offer a similar texture and neutral flavor that complements the soup. Cook shirataki noodles separately and add at the end, or adjust cooking time for spaghetti squash.
Apple cider vinegar can be substituted with lemon juice or white wine vinegar for a similar acidic tang. Use the same amount as called for in the recipe. These alternatives will provide a comparable flavor profile and help balance the soup’s richness.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 60-65 g
- Fat: 20-25 g
- Carbohydrates: 30-35 g
Ingredients
For the soup base:
- 2 garlic cloves (freshly minced for best flavor)
- 2 tbsp apple cider vinegar
- 1 banana pepper (finely diced)
- 1 tsp olive oil (for finishing, optional)
- 3 carrots (peeled and sliced into 1/4-inch rounds)
- 6 cups low sodium chicken broth (I use Swanson’s fat-free)
- 3 celery stalks (sliced into 1/4-inch pieces)
- 1 jalapeno pepper (minced, seeds removed for less heat)
- 1 bay leaf
- 1 lb chicken breasts (boneless, skinless, cut into 1-inch chunks)
- 1 tbsp olive oil
- 1 small red onion (diced into 1/2-inch pieces)
For the final additions:
- 4 small zucchini (spiralized into zoodles)
Step 1: Sauté the Vegetables
Begin by pouring 1 tablespoon of olive oil into the pot of your pressure cooker and heating it over medium-high heat.
Add onions, carrots, celery, peppers, and garlic to the pot.
Season with salt and pepper, then sauté the vegetables for 4 to 5 minutes, or until they are tender and fragrant.
Step 2: Add Chicken and Broth
Place a bay leaf into the pot, then layer the chicken breasts over the sautéed vegetables.
Stir in the chicken broth and apple cider vinegar, making sure everything is well combined in the pot.
Step 3: Pressure Cook the Soup
Secure the pressure cooker lid and lock it according to the manufacturer’s instructions.
Start cooking over high heat to build the pressure, which should take about 6 minutes.
Once at pressure, reduce the heat and continue cooking at a constant pressure for 9 minutes.
For an InstantPot, seal the lid and set to “Manual” to cook for 9 minutes.
Step 4: Release Pressure and Shred Chicken
After the cooking time is complete, release the pressure from the cooker.
When the venting process is done, remove the lid.
Carefully take out the chicken breasts and transfer them to a cutting board for shredding.
Discard the bay leaf from the pot.
Step 5: Add Zoodles and Sauté
Return the shredded chicken to the pot and stir in the spiralized zucchini (zoodles).
Cook over medium-high heat for about 4 minutes, or until the zoodles reach your desired texture.
If using an InstantPot, stir in the zucchini, cover the pot, and allow the zoodles to sit for 6 to 8 minutes until softened.
Step 6: Serve and Enjoy
Ladle the soup into bowls, drizzle with STAR Olive Oil with Fresh Rosemary, and serve hot.
Enjoy the hearty and flavorful meal!
