Kitchen Gone Rogue

Instant Pot Chicken Zoodle Soup

Kale, shiitake mushrooms, chicken, zucchini noodles and other veggies make this Instant Pot Chicken Zoodle Soup a nutritious low carb bowl of comfort food!

CourseSoup
CuisineDairy-Free, Gluten-Free, Ketogenic, Paleo, soy-free

Servings	Prep Time
6servings	15minutes

Cook Time	Passive Time
45minutes	45minutes

Servings	Prep Time
6servings	15minutes

Cook Time	Passive Time
45minutes	45minutes

Ingredients

1 1/2lbs organic boneless skinless chicken thighs
4 medium carrots, sliced
3 celery stalks, sliced
1/2 large onion, chopped
2cups chopped kale
1 3.5 pkg shiitake mushrooms, sliced
3clove garlic, minced
1/2tsp turmeric
2 bay leaves
1tsp sea salt
1tsp black pepper
1tsp garlic powder
1tsp onion powder
1/2Tbsp lemon juice (fresh is preferred)
132 oz free range organic chicken broth
132 oz organic vegetable broth
2cups filtered water
pinch of cayenne pepper
4 medium zucchinis, spiralized
chopped parsley for garnish (optional)

Instructions

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

Recipe Notes

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