Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

chicken zoodle soup

Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup? Yep, I said “zoodle”.  Zoodles are just spiralized zucchini that make a great alternative to egg noodles, for those folks who need to go gluten-free.

Now the zoodle thing, it is just spiralized zucchini and I use them in everything. Since I am avoiding grains right now, these green spiral ribbons come in quite handy. I decided to add them to my chicken noodle soup recipe and make it up in the Instant Pot. Worked like a charm. My husband even commented that if he couldn’t see, he wouldn’t even know the difference.

I really have enjoyed this spiralizer. It is simple, inexpensive, and lightweight. I use it to spiralize zucchini, carrots, apples, and potatoes. It works great to serialize things to add to salads and soups. If you haven’t spiralized, you ought to give it a whirl. (Pun intended)!

 

Let’s get back to the soup recipe.

CHICKEN ZOODLE SOUP Ingredients

  • 4 boneless skinless chicken breasts or 8 chicken tenderloins ( I use frozen chicken tenderloin or frozen breasts) *You can also use pre-cooked shredded chicken
  • 3 Tablespoons of olive oil or coconut oil
  • 3-4 carrots sliced
  • 3-4 stalks celery sliced
  • 2 small zucchini spiralized (optional egg noodles)
  • 1 onion diced
  • 1/2 teaspoon salt and pepper
  • 3 quarts broth (chicken or vegetable)
  • 4 cups raw sprialized zucchini noodles or uncooked egg noodles
  • 1/2 teaspoon basil
  • 1/2 teaspoon dried oregano (2 teaspoons fresh)
  • 2-3 bay leaves

Instructions

1 – Spiralize 2 small zucchini and set aside

 

2 – Chop all vegetables

 

3 – Choose the “SAUTE” method on the Instant Pot

4 – Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5 – Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

*If using pre-cooked shredded chicken, adjust time as indicated below.

6 – Add the broth, making sure not to go over the maximum fill line

*If you are using egg noodles, add them now.

7 – Place the lid on the pot and flip the steam valve to sealing position

 

8 – Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

  • If using FROZEN chicken tenders, set for 6 minutes.
  • If using FROZEN chicken breasts, set for minutes
  • Pre-cooked chicken, set time for only 2 minutes

It will take several minutes for it to get up to pressure, making it about 20 minutes cook time.

9 – Once the beeper goes off, use the “Quick Release” method to release steam

10 – Carefully remove the lid

11- Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

12- While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

The noodles will cook quickly in the hot water. There is no need to turn it back on!

13 – When the chicken is cool enough to handle, shred the chicken with a big fork.

14 – Place the shredded chicken back in the pot and give it a stir.

Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

chicken zoodle soup

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Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup?
  • Prep Time30 min
  • Cook Time4 min
  • Total Time34 min
  • Ready in50 minutes
  • Yield6
  • Serving Size1 cup
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

    • 4 boneless skinless chicken breasts or 8 chicken tenderloins ( I use frozen chicken tenderloin or frozen breasts) *You can also use pre-cooked shredded chicken
    • 3 Tablespoons of olive oil or coconut oil
    • 3-4 carrots sliced
    • 3-4 stalks celery sliced
    • 2 small zucchini spiralized (optional egg noodles)
    • 1 onion diced
    • 1/2 teaspoon salt and pepper
    • 3 quarts broth (chicken or vegetable)
    • 4 cups raw sprialized zucchini noodles or uncooked egg noodles
    • 1/2 teaspoon basil
    • 1/2 teaspoon dried oregano (2 teaspoons fresh)
    • 2-3 bay leave
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Spiralize 2 small zucchini and set aside

 

 
2

Chop all vegetables

 

3

Choose the “SAUTE” method on the Instant Pot

4

Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5

Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

*If using pre-cooked shredded chicken, adjust time as indicated below.

6

Add the broth, making sure not to go over the maximum fill line

*If you are using egg noodles, add them now.

7

Place the lid on the pot and flip the steam valve to sealing position

8

Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

  • If using FROZEN chicken tenders, set for 6 minutes.
  • If using FROZEN chicken breasts, set for minutes
  • Pre-cooked chicken, set time for only 2 minutes

It will take several minutes for it to get up to pressure, making it about 20 minutes cook time.

9

Once the beeper goes off, use the “Quick Release” method to release steam

10

Carefully remove the lid

Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

11

While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

The noodles will cook quickly in the hot water. There is no need to turn it back on!

 

12

When the chicken is cool enough to handle, shred the chicken with a big fork.

13

Place the shredded chicken back in the pot and give it a stir.

  • Serving Size1 cup
  • Amount per serving
  • Calories0
  • % Daily Value*Standard DV
  • Total Fat7 g78 g8.97%
  • Saturated Fat1 g20 g5%
  • Cholesterol2 mg300 mg0.67%
  • Sodium80 mg2300 mg3.48%
  • Protein1 g50 g2%
  • Unsaturated Fat 6
[MEDIAVINE EXAMPLE AD SPACE 3]

This soup freezes very well and makes a great quick “GO TO” meal.

Enjoy!

jan2

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