Chicken Zoodle Soup
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!
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 3stalks celerydiced
  • 2tbsp pickled jalapenodiced
  • 1cup bok choysliced into strips
  • 1/2cup fresh spinach
  • 3 Zucchinispiralized
  • 1tbsp coconut oil
  • 1/4cup button mushroomsdiced
  • 1/4 medium oniondiced
  • 2cups cooked diced chicken
  • 3cups chicken broth
  • 1 bay leaf
  • 1tsp salt
  • 1/2tsp garlic powder
  • 1/8tsp cayenne pepper
  1. 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.)
  2. 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.
  3. 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.
  4. 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.