Slow Cooker or Instant Pot Chicken Zoodle Soup

Chicken Zoodle Soup is my go-to when I want something cozy, healthy, and easy to throw together. This version gives your classic chicken noodle soup a fresh update with spiralized zucchini, nutrient-rich herbs, and bold flavor. Just 10 minutes of prep and a slow simmer in the Slow Cooker or quick cook in the Instant Pot. Either way, you’ll come home to a nourishing bowl of soup that warms you from the inside out.

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Why I Love This Healthy Chicken Soup

It’s the season where soup recipes should be a part of your weekly routine. This isn’t your average chicken noodle soup. I’ve loaded it with fresh herbs, lemon pepper, and a splash of apple cider vinegar for a little extra zip. The zoodles keep it light while still satisfying that comfort food craving.

As a nutritionist, I love finding simple ways to add more vegetables without sacrificing comfort or flavor. Zucchini noodles are one of my favorite ways to sneak in more veggies, cut back on carbs, and still feel like I’m eating something hearty. And when paired with shredded chicken and broth, they soak up all the flavor beautifully.

How to Make It

Here’s how simple it is:

1. Once done, shred the chicken and stir in the zoodles. Let them soften for a few minutes before serving.
2. Dice up the carrots, celery, and onion.
3. Add those to the slow cooker or Instant Pot with raw chicken, broth, seasonings, and vinegar.
4. Cook it low and slow or use the pressure cook setting.
5. Spiralize your zucchini while it cooks.

Recipe Tips

Use chicken thighs for more flavor.
Thighs are juicier than chicken breasts and make a more tender soup.

No vinegar?
Lemon juice works great, or leave it out if you prefer a more classic flavor.

Got leftovers?
Leftover turkey or shredded rotisserie chicken makes this recipe even faster.

4 from 4 votes

Slow Cooker or Instant Pot Chicken Zoodle Soup

By Amy Rains

Prep: 10 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 10 minutes mins

Servings: 6

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Set it and forget it with this super easy, comforting and healthy Chicken Zoodle Soup! You can make this in the Instant Pot or Slow Cooker.

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Ingredients 

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• ▢ 1.5 lbs chicken breast, uncooked
• ▢ 1 small white onion, diced
• ▢ 3 stalks chopped celery
• ▢ 1 cup chopped carrots
• ▢ 48 oz chicken broth
• ▢ 2 tbsp apple cider vinegar
• ▢ 1 bay leaf
• ▢ 1 tbsp chopped fresh thyme
• ▢ 1 tbsp chopped fresh rosemary
• ▢ 2 tsp dried basil
• ▢ 2 tsp lemon pepper
• ▢ 1 tsp dried dill
• ▢ 1 tsp sea salt, plus more to taste
• ▢ 2 medium sized zucchini, spiralized

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Instructions 

• For the Slow Cooker:
• Place chicken and vegetables (not the zucchini), in the bottom of your slow cooker. Top with chicken broth and apple cider vinegar.
• Add in all the fresh and dry herbs. Cover your slow cooker and set heat to low. Cook for 6-8 hours on low (it can be done as early as 6 hours, but totally fine to leave it to 8 hours for the flavors to meld and chicken to soften).
• Break up some of the chicken with a fork so you have smaller pieces. Add zucchini noodles and cook for an additional 30 minutes (or until noodles are soft and easy to eat).
• Serve with additional salt and pepper to taste.
• For the Instant Pot:
• Follow the exact same directions above, but throw ingredients (up until zoodles) in your instant pot instead of slow cooker.
• Select manual, and cook on high pressure for 10 minutes (for thick chicken breast). If your chicken is smaller you can do 8 or nine minutes.
• Use a quick release. Once the venting process is complete, remove lid and stir in zoodles. Top with extra salt and pepper to taste.

Nutrition

Calories: 179kcal, Carbohydrates: 8g, Protein: 27g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 1664mg, Potassium: 997mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3828IU, Vitamin C: 37mg, Calcium: 67mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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