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Healthy Instant Pot Chicken Zoodle Soup

This healthy Instant Pot Chicken Zoodle Soup is a delicious and low carb version of your favorite comfort food.
Course Soup
Cuisine American
Keyword chicken, dairy free, gluten free, paleo, whole 30
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 360kcal
Author Sara


  • 1 Tbls Avocado Oil
  • 4 Carrots cut into rounds
  • 3 Celery Stalks diced
  • 1 Yellow Onion diced
  • 3 cloves Garlic minced
  • 2 Bay Leaves
  • 2 lbs Chicken Breast
  • 4 cups Chicken Broth
  • 3 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1 Lemon halved; seeds removed
  • 2 Small Zucchini spiralized; or one large


  • Put Instant Pot to 'saute' mode and add in the oil
    Once hot, add in the onion, carrots, celery, and garlic. Cook for 3 minutes and then hit 'off' button
  • Add remaining ingredients to the Instant Pot except the lemon and zucchini
    Place the lid on and seal the steam valve. Turn to 'pressure cook or manual' mode and set time to 15 minutes
  • While the soup is cooking, make your zucchini noodles using the spiralizer and place them into the bottom of the serving bowls 
  • When timer goes off, release the steam per Instant Pot instructions and take off the lid
    Remove the bay leaves, rosemary and thyme stems and discard
    Shred the chicken using two forks and stir back into the soup
    Squeeze the juice of half the lemon into the soup
    Ladle chicken soup over the zoodles in each bowl and serve with lemon wedges on the side


Nutrition facts are auto-calculated and can vary based on ingredients or brands used
WW SmartPoints are based on the Blue Plan - and are calculated in the app 


Calories: 360kcal | Carbohydrates: 14g | Protein: 51g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1759mg | Potassium: 1546mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10523IU | Vitamin C: 45mg | Calcium: 82mg | Iron: 2mg