Healthy Instant Pot Chicken Zoodle Soup Recipe
1/8th of recipe (about 1 cup): 103 calories, 2g total fat (0.5g sat fat), 533mg sodium, 6g carbs, 1.5g fiber, 3g sugars, 14.5g protein
Green Plan SmartPoints® value 1*
Blue Plan (Freestyle™) SmartPoints® value 0*
Purple Plan SmartPoints® value 0*
Cook: 35 minutes
Cool: 10 minutes
1 lb. raw boneless skinless chicken breasts
1/4 tsp. each salt and black pepper
6 cups reduced-sodium chicken broth
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
2 tsp. chopped garlic
1/2 tsp. onion powder
1/2 tsp. ground thyme
2 bay leaves
10 oz. (about 2 small) zucchini
Optional seasonings: additional salt and black pepper
Place chicken in the Instant Pot, and sprinkle with salt and pepper.
Add all remaining ingredients except zucchini.
Top with lid and seal. Press Manual, and set for 8 minutes. (The Instant Pot will preheat for 20 - 25 minutes.)
Meanwhile, using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Press Keep Warm/Cancel. Caution: During the next step, keep hands and face away from opening; the fast-escaping steam will be hot!
Vent to release steam.
Remove and discard bay leaves. Transfer chicken to a large bowl. Shred with two forks.
Add zucchini noodles and shredded chicken to the Instant Pot. Re-cover and let sit for 8 minutes, or until noodles have slightly softened.
MAKES 8 SERVINGS
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