Instant Pot Chicken Zoodle Soup with Turmeric
A bright, herb-infused chicken and vegetable soup built on sauteed aromatics and quick-cooked zucchini noodles. Turmeric adds earthiness and golden color while rosemary and thyme provide savory depth. The Instant Pot method locks in flavor in minutes, making this ideal for weeknight dinners or meal prep. This version prioritizes light, fresh zoodles over traditional pasta, keeping the soup lower-carb and vegetable-forward.
Ingredients
- 5 carrots, sliced
- 4 stalk celery, diced
- 1 lb boneless skinless chicken breast, cubed
- 1 white onion, diced
- 2 sprigs rosemary
- 2 sprigs thyme
- 32 oz chicken broth
- 2 cups water
- 2 tablespoons garlic, minced(optional)
- 1 teaspoon turmeric
- 2 zucchini, made into zoodles
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt, to taste
- cracked black pepper, to taste
Instructions
- 1
Dice onion and cube chicken.
- 2
Set Instant Pot to saute mode, add olive oil, chicken, and onion. Saute until chicken is browned.
- 3
Top with celery, carrots, and chicken broth. Stir in rosemary, thyme, turmeric, garlic, and lemon juice.
- 4
Add water to fill line. Season with salt and pepper, stir well.
- 5
Set to high pressure for 8 minutes. Quick-release pressure when cycle completes.
- 6
Stir in zucchini noodles and let sit on keep-warm setting 3 to 5 minutes before serving.
Tips
Brown chicken thoroughly before pressure cooking to build fond; this develops deeper savory flavor in the broth.
Add zucchini noodles after pressure releases to preserve their tender texture and prevent mushiness.
Adjust garlic to 1 to 3 tablespoons based on preference; mincing or grating releases more intensity than sliced.
Good to Know
Refrigerate in airtight container up to 4 days. Zoodles may soften; reheat gently on stovetop with splash of broth.
Prepare all vegetables and store separately up to 2 days. Assemble soup (without zoodles) and refrigerate up to 1 day; add zoodles and pressure cook when ready to serve.
Ladle into bowls while hot. Garnish with fresh thyme or lemon zest. Serve with crusty bread or alongside a green salad.
Common Mistakes
Don't skip sauteing chicken to avoid bland, pale meat and lost depth
Don't add zoodles before pressure cooking to avoid mushy, overcooked noodles
Substitutions
Vegan Options
General Alternatives
high confidence
FAQ
Can I use frozen chicken?
Yes, but increase pressure time to 10 to 12 minutes and ensure cubes are evenly sized. Brown thawed chicken briefly to develop color and flavor.
What if I don't have an Instant Pot?
Use stovetop: saute chicken and aromatics, add broth and vegetables, simmer 20 to 25 minutes until chicken cooks through. Stir in zoodles at end, cook 2 to 3 minutes.
How long can I keep leftovers?
Store up to 4 days refrigerated in airtight container. Zucchini noodles soften over time; separate cooked noodles from broth if storing longer than 1 day.