Spicy Chicken Zoodle Soup
Servings: 4
Ingredients
- 2 tbsp avocado oil or olive oil
- 1 med yellow onion, diced
- 1 lb raw chicken breast, cut into bite sized pieces
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3 stalks celery, diced
- 4 large carrots, peeled and diced (about 1 cup)
- 40 oz chicken broth
- 1/4-1/2 cup buffalo wing sauce*
- 3 cups spiralized zucchini noodles
- 1/4 cup fresh cilantro, diced (optional)
Instructions
For the Stovetop:
- Heat a large stock pot to medium heat. Once hot, add the oil and saute the onion for 3 minutes.
- Place chicken, salt, and pepper into the pot. Saute with the onion for another 3-4 minutes. Add celery, carrots, chicken broth, and hot sauce. Bring to a boil, reduce heat to a simmer and add zucchini noodles.
- Let simmer for another 5-7 minutes before serving. Garnish with fresh cilantro.
For the Instant Pot:
- Select the saute function on your Instant Pot. Once hot, add the oil and saute for 2-3 minutes. Select cancel.
- Place chicken, salt and pepper, celery, carrots, chicken broth, and hot sauce into your IP. Select manual (or pressure) and cook on high pressure for 7 minutes.
- Use a quick release. Once the lid is removed add the zucchini noodles. Let sit on the keep warm function for another 8-10 minutes before serving. Garnish with fresh cilantro.
For the Slow Cooker:
- Place onion, chicken, salt & pepper, celery, carrots, chicken broth, and hot sauce into your slow cooker. Cook on low for 4 hours.
- Remove the lid, add the zucchini noodles, and keep cooking for another 15-20 minutes before serving. Garnish with fresh cilantro.
Notes
*Adjust your hot sauce to your personal liking. I much prefer 1/2 cup, but it may be too spicy for others. Start with 1/4 cup and adjust as needed.
Nutrition
Calories: 282kcal | Carbohydrates: 17g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 2300mg | Potassium: 1458mg | Fiber: 5g | Sugar: 10g | Vitamin A: 12619IU | Vitamin C: 60mg | Calcium: 93mg | Iron: 2mg