Instant pot chicken ZOODLE soup! 🍜 replaced noodles with zoodles for a low carb soup! Perfect for lunch or leftovers, tastes even better the next day!
Details
Servings
4 servings
Prep time
15 minutes
Cooking time
40 minutes
Difficulty
Easy
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Ingredients
2-3 tbsp olive oil
1 pound boneless, skinless chicken breasts
5 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 cups low sodium chicken broth
1 pound zoodles (zucchini spiralized)
1/2 teaspoon dried thyme
1/2 tsp dried parsley
1 bay leaf
2-3 sprigs fresh rosemary (for garnish too)
1 tsp salt
1 tsp pepper
1/4 tsp red pepper flakes (optional)
Directions
- Pour 1 tbsp of olive oil into instant pot & put on “sauté mode”.
- Add garlic, onion, carrots, celery, salt & pepper. Sauté for ~5 min, or until tender.
- Cancel sauté mode. Add bay leaf, parsley, thyme, 2 rosemary sprigs, chicken breasts, and chicken broth.
- Close lid and secure. Turn steam knob to sealing position. Press pressure cook for 7 minutes.
- When cooking is done, turn steam knob to venting position.
- Take out the chicken and shred it.
- Add chicken back into the pot and stir in zoodles.
- Serve with fresh rosemary on top.
