Deliciously Quick Keto Chicken 'Noodle' Soup Made Easy in Your Instant Pot

Discover the Comfort of Chicken Soup: A keto Twist

chicken soup has long been regarded as a comfort food, especially during the colder months or when recovering from illness. Its warmth and soothing properties make it a go-to dish for many. However, for those following a ketogenic diet, traditional chicken noodle soup can be a challenge due to its high carbohydrate content. The good news is that you can enjoy a deliciously quick keto chicken “noodle” soup that is not only comforting but also easy to make in your Instant Pot.

This keto twist on chicken noodle soup replaces traditional wheat noodles with low-carb alternatives, allowing you to savor the rich flavors of chicken and vegetables while staying within your carbohydrate limits. The use of zucchini noodles, also known as zoodles, offers a great way to maintain that noodle texture while keeping the dish low in carbs. zucchini is an excellent choice for keto diets as it contains only about 3 grams of carbohydrates per cup, making it a perfect substitute without sacrificing taste or satisfaction.

Why the Instant Pot is Your Best Friend for Quick Chicken recipes

The Instant Pot has revolutionized home cooking, especially for busy individuals and families. This multi-functional appliance combines the functions of a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, and even a yogurt maker. It’s particularly advantageous for making soups, as it significantly reduces cooking time while enhancing flavors through pressure cooking.

Using the Instant Pot for your keto chicken soup means you can prepare the entire meal in a fraction of the time it would take using traditional methods. In just 30 minutes, you can have a flavorful and nourishing bowl of soup ready to enjoy. The pressure cooking feature allows the chicken to become tender and juicy, while the flavors of herbs and spices meld beautifully, creating a delicious base for your soup.

Ingredients You Need for a Flavorful Keto Chicken Soup

To make this delightful keto chicken “noodle” soup, gather the following ingredients:

2 tablespoons olive oil: For sautéing vegetables and adding healthy fats.
1 medium onion, diced: Adds flavor and sweetness to the broth.
2 cloves garlic, minced: Provides an aromatic base.
3 cups chicken broth: Use low-sodium or homemade broth for better control over salt content.
2 cups shredded rotisserie chicken: A convenient option that saves time.
1 medium zucchini, spiralized: This replaces traditional noodles with a low-carb alternative.
1 cup celery, chopped: Adds crunch and flavor.
1 cup carrots, sliced: For sweetness and color (optional, adjust based on carb limits).
1 teaspoon dried thyme: A classic herb for chicken soup.
1 teaspoon dried oregano: Offers an earthy flavor.
Salt and pepper to taste: Essential for seasoning.

Optional Garnishes

Fresh parsley, chopped: For a pop of color and freshness.
Lemon wedges: A squeeze of lemon can brighten up the flavors.

Step-by-Step Guide to Making Instant Pot Chicken “Noodle” Soup

Step 1: Sauté the vegetables

Set your Instant Pot to the sauté function. Add the olive oil and allow it to heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Add the Broth and Chicken

Pour in the chicken broth and stir to combine.
Add the shredded rotisserie chicken, celery, and carrots. If using, add the thyme and oregano. Stir everything together.

Step 3: Pressure Cook

Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
Once the cooking time is complete, allow for a natural release for about 5 minutes, then perform a quick release for any remaining pressure.

Step 4: Add the Zoodles

Open the lid and stir in the spiralized zucchini. Allow it to cook in the residual heat for about 3-5 minutes until tender but not mushy.

Step 5: Season and Serve

Taste the soup and adjust seasoning with salt and pepper.
Ladle the soup into bowls and garnish with fresh parsley and lemon wedges if desired.

Tips and Variations to Customize Your Keto Chicken Soup Experience

Add More Greens: Incorporate kale or spinach for additional nutrients and fiber.
Use Different Proteins: Swap out chicken for turkey or even cooked shrimp for a different protein source.
Spice It Up: For a kick, add red pepper flakes or a splash of hot sauce.
Creamy Option: For a creamier texture, stir in a splash of heavy cream or coconut milk before serving.

Storage Suggestions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little extra broth if needed.

FAQs about Keto Chicken “Noodle” Soup

Can I freeze this soup?

Yes, you can freeze the soup, but it’s best to freeze it without the zucchini noodles. Zoodles can become mushy after freezing and thawing. Instead, store the soup base and add fresh zoodles when reheating.

How can I make this soup dairy-free?

Simply omit any dairy products and substitute chicken broth with vegetable broth for a completely dairy-free option.

What can I use instead of zucchini noodles?

You can use other low-carb vegetables like spaghetti squash or even shirataki noodles if you’re looking for an alternative to zucchini.

Is this soup suitable for meal prep?

Absolutely! This soup can be made in advance and stored in individual containers for quick lunches or dinners throughout the week.

Conclusion

Making a quick keto chicken “noodle” soup in your Instant Pot is a delightful way to enjoy a comforting classic while adhering to your dietary goals. By using zucchini noodles and the convenience of pressure cooking, you can have a nutritious, satisfying meal ready in no time. Customize it to your taste and enjoy a bowl of warmth that fits perfectly into your keto lifestyle.

References

Kostrakiewicz-Gierałt, K., & Pribis, P. (2024). Plant Taxa as Raw Material in Plant-Based Meat Analogues (PBMAs)—A Patent Survey. nutrients. https://doi.org/10.3390/nu16234054
Colbert, T., Bothma, C., & Pretorius, W. (2024). Developing an Acceptable Nixtamalised Maize Product for South African Consumers: Sensory, Survey and Nutrient Analysis. Foods. https://doi.org/10.3390/foods13182896
Keast, D. R., & Guenther, P. M. (2024). Sodium Content and Sodium Intake Contributions of Store-Bought and Restaurant-Prepared Foods in Their As-Eaten Form: National Health and Nutrition Examination Survey, 2009–2018. Current Developments in Nutrition. https://doi.org/10.1016/j.cdnut.2024.104455