Keto Low-Carb Instant Pot Chicken Noodle (Zoodle) Soup is the best, healthy, no noodles soup that is made with zucchini. This homemade recipe can also be prepared in a Crockpot slow cooker and is made with bone broth, fresh veggies, and without rice. There are 7 net carbs in this soup. This post also outlines what soups you can eat on keto.
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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE'S IMPORTANT INFORMATION IN THIS BLOG POST.
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Winter hasn't been shy at all with alerting us of its presence this year. Here in Kansas City, we've had one snowstorm, a couple of ice storms and a lot of freezing cold temperatures.
Warm soup recipes are a must! This one is loaded with nutrient-rich bone broth. It may help you fight off the winter colds and flu, too!
Table of Contents
How Do You Make Keto Chicken Noodle Soup in an Instant Pot or Pressure Cooker?
- Saute onions, garlic and celery in the Instant Pot with the pot on the saute function.
- Add in the broth, Better Than Bouillon, and chicken breasts.
- Cook on Manual > High Pressure Cooking for 10 minutes.
- Allow the steam to release naturally for 10 minutes, instead of a quick release.
- Shred the chicken. Add the chicken back to the pot with spiralized zucchini.
Can You Eat Chicken Broth on Keto?
Yes, chicken broth is great for keto because it is low in calories and carbs. Bone broth is my preferred broth to use. I love to use Kettle and Fire Bone Broth because it is loaded with so much flavor and you can have it delivered to your home. Use my discount code STAYSNATCHED to save.
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What Is the Soup Setting on The Instant Pot?
The soup setting on the Instant Pot is used for soups that require 20-40 minutes of cook time. On most models you can also adjust the setting to High or Low.
How Long Do I Cook Soup in the Instant Pot?
This soup will need 10 minutes to cook with an additional 10 minutes required to naturally release the steam.
Is Keto Chicken Zoodle Soup Freezer Friendly?
This soup freezes well. To defrost, allow the soup to thaw in the fridge overnight, as opposed to heating from frozen.
You may also enjoy my Keto Bacon Cheeseburger Casserole, Keto Instant Pot Broccoli Cheddar Soup, and Instant Pot Tuscan Chicken Thighs recipes.
Keto Low-Carb Instant Pot Chicken Noodle (Zoodle) Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 teaspoon olive oil
- 1 cup onion, chopped
- 2-3 garlic cloves, chopped
- 2 celery stalks, chopped
- 16-20 oz skinless chicken breasts (mine were 20oz) You can also use chicken thighs
- 6 cups chicken broth I used 2 packages of the Chicken Mushroom Flavor. You can also use chicken stock.
- 1 tablespoon Better than Bouillon Chicken Base
- 1 cup water
- 1 ½ pounds spiralized zucchini, The amount of zucchini will vary based on size. This is about 3-4 zucchini.
- 4 cups fresh spinach
- salt and pepper to taste.
Instructions
Instant Pot Instructions
- Chop up the spiralized zucchini into small strands. Place the spiralized zucchini on paper towels. Add a teaspoon of salt to the zucchini. Allow the zucchini to sit and sweat out excess moisture for at least 30 minutes. (I perform this step whenever I cook with spiralized zucchini. For a broth-based soup, it may be considered optional for some.)
- Turn the Instant Pot on the Saute function. Add the olive oil to the pot.
- When the pot becomes warm, add the garlic, celery, and onions. Cook until the onions are soft and fragrant.
- Add the bone broth, Better Than Bouillon, water, and chicken breasts to the pot.
- Place the lid on the pot and seal. Cook for 10 minutes on Manual High Pressure.
- Allow the steam to release naturally instead of quick release.
- Open the pot and remove the chicken.
- Place the Instant Pot on the Saute function. Add the zucchini noodles and fresh spinach to the pot. Stir to combine. Allow the soup to cook until the noodles soften.
- Shred the chicken. Add the shredded chicken to the pot.
- Taste the soup repeatedly and add salt and pepper to taste.
Slow Cooker Instructions
- Heat a skillet on medium-high heat. Add the olive oil, chopped onions, celery, and garlic. Cook until the onions are soft and fragrant.
- Add the cooked vegetables, bone broth, Better than Bouillon, water, and chicken breasts to the slow cooker.
- Cook for 4 hours on High or 8 hours on Low.
- Open the pot and remove the chicken and shred it. Place the slow cooker on Warm.
- Add the shredded chicken, zucchini noodles, and spinach to the pot. Salt and pepper to taste.
- Cook until the zucchini noodles are soft.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
fitoru.com says
We should try this keto chicken noodle soup. This would surely be a great help for you to keep your diet and still eat healthy. Thanks for sharing this one out.
Jen B says
Have made this a few times now with cooking chicken breasts or chicken tenders in the broth. I wanted to try it with using rotisserie chicken. When would you add the chicken? Earlier in the cooking time to pick up some flavor or towards the end, with the zoodles & spinach, so as not to totally overcook the chicken meat? This recipe is very tasty. I have enjoyed it immensely - it is now my go-to soup as I love the zoodles as no carb noodles!
staysnatched says
I wouldn't pressure cook this if using cooked chicken. I would just heat everything on the stove.