Slow Cooker or Instant Pot Chicken Zoodle Soup
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.
Servings: 6
Ingredients
- 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
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