Chicken Zoodle Soup

By: I Love My Instant Pot Keto Diet by Sam Dillard

Whether you’re looking to warm up on a chilly evening or to soothe a sore throat, this nutritious and hearty recipe for Chicken Zoodle Soup is exactly what you need. With a hint of spiciness to clear out the sinuses and a ton of veggies to nourish the body, this soup is just what the doctor ordered!

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

30-60 min

Diet

Keto

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, bay leaf, bok choy, button mushrooms, cayenne pepper, celery, chicken broth, coconut oil, contributed, cook 20 min, cooked diced chicken, easy, fresh spinach, garlic powder, I Love My Instant Pot Keto Diet by Sam Dillard, keto, medium onion, modern, pickled jalapeno, prep 15 min, pressure cook, salt, sauté, soup, zucchini

Prep Time

15 min

Cook Time

20 min

Servings

6 servings

Ingredients

3 stalks celery
2 tbsp pickled jalapeno
1 cup bok choy
1/2 cup fresh spinach
3 Zucchini
1 tbsp coconut oil
1/4 cup button mushrooms
1/4 medium onion
2 cups cooked diced chicken
3 cups chicken broth
1 bay leaf
1 tsp salt
1/2 tsp garlic powder
1/8 tsp cayenne pepper

Instructions

Place celery, jalapeno, bok choy, and spinach into medium bowl. Spiralize zucchini; set aside in a separate medium bowl. (The zucchini will not go in the pot during the pressure cooking.)
Press the Sauté button and add the coconut oil to Instant Pot. . Once the oil is hot, add mushrooms and onion. Sauté for 4–6 minutes until onion is translucent and fragrant. Add celery, jalapenos, bok choy, and spinach to Instant Pot. Cook for additional 4 minutes. Press the Cancel button.
Add cooked diced chicken, broth, bay leaf, and seasoning to Instant Pot. Click lid closed. Press the Soup button and set time for 20 minutes.
When timer beeps, allow a 10-minute natural release, and quick-release the remaining pressure. Add spiralized zucchini on Keep Warm mode and cook for additional 10 minutes or until tender. Serve warm.

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