‘Tis the season for an immunity-boosting, love-infused, superfood soup! Made with kale, shiitake mushrooms, organic chicken, zucchini noodles and lots of other veggies, this Instant Pot Chicken Zoodle Soup is a favorite in our house.
I created this for the first time when my daughter was home from college for a weekend last year. It’s similar to traditional chicken noodle soup, except this Instant Pot Chicken Zoodle Soup is low carb, and I amped up the nutritional benefits with kale and shiitake mushrooms.
Soup is one of my favorite meals — any time of year. But this soup is particularly perfect for cold and flu season. I prefer it over heavy carb chicken soups, and this recipe is dairy-free, gluten-free, paleo, keto and whole 30 compliant. We like to eat it to boost our immune systems to help ward off sicknesses and/or to help us get well faster when we’re sick.
I have typically used a crock pot or big pot on the stove to make soup. And then I bought an Instant Pot. The BROTH it creates is unique and can’t be matched by my old trusty standbys.
I had been eyeing Instant Pots for quite a while before I finally bought one. Truth be told, I probably could have bought the 6 qt, but despite being an empty nester, I still love to cook big batches! I’m a leftover lover, and I also love to freeze extra helpings. You never know when my kids may visit, when I’ll get lazy (yes, even I have days that I do NOT want to cook) or I’ll want to send my kiddos back to their apartments with some mom food (the maternal desire to feed them is still going strong). The one I opted to buy is pictured above.
My Instant Pot sat in a box for a while after it arrived from Amazon. Honestly, all the buttons intimidated me at fist. Am I alone? I was also scared because I couldn’t SEE the food cooking. I got over both of these issues much faster than I anticipated (the first time I used it), and now it’s one of my favorite things to cook with. So, look for more recipes on this bat channel using an Instant Pot!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 45 minutes |
| Servings |
servings
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- 1 1/2 lbs organic boneless skinless chicken thighs
- 4 medium carrots, sliced
- 3 celery stalks, sliced
- 1/2 large onion, chopped
- 2 cups chopped kale
- 1 3.5 pkg shiitake mushrooms, sliced
- 3 clove garlic, minced
- 1/2 tsp turmeric
- 2 bay leaves
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 Tbsp lemon juice (fresh is preferred)
- 1 32 oz free range organic chicken broth
- 1 32 oz organic vegetable broth
- 2 cups filtered water
- pinch of cayenne pepper
- 4 medium zucchinis, spiralized
- chopped parsley for garnish (optional)
Ingredients
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- Add everything (except the zucchini noodles and parsley) to the Instant Pot in the order above
- Close the lid (make sure the pressure regulator is sealed); close the vent
- Select the “Manual” (high pressure) or "Soup" program, then set the time to 25 minutes.
- When the timer goes off, let the pressure release naturally. It may take 20-30 minutes after the timer goes off for the vent to open.
- Open and add the spiralized zucchini (the zoodles)
- Close the lid and let sit for 5 minutes
- Open; stir and taste; add salt and pepper to taste
- Note: read your Instant Pot directions to ensure you're following your specific model's instructions
© Kitchen Gone Rogue. www.kitchengonerogue.com
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