Paleo Chicken Zoodle Soup
A healthy take on the classic comforting chicken noodle soup. Paleo & Whole 30 friendly.
- 1 Whole Rotisserie Chicken, Meat removed and set aside
- 3 Medium Carrots. 1 Left Whole 2 Diced
- 3 Stalks Celery. 1 Left Whole 2 Diced
- 1 Onion. 1/2 left whole 1/2 Diced
- 2 Tablespoons Apple Cider Vinegar
- 1 Small bunch Parsley
- 1 Small bunch Rosemary
- 1 Small bunch Thyme
- 2 Small-Medium Zucchini spiralized or 1 bag frozen zoodles
- 4 Cups Water
Make the Broth
Remove the chicken meat from the rotisserie chicken, roughly chop and leave to the side. Place the what is left of the chicken in the instantpot. Fill with water to just below the max level, about 4 cups. Add apple cider vinegar, whole carrot, whole celery. Tie the herbs together, in a bunch and place in the instantpot as well. Generously salt and pepper well.
Make sure the valve is set to "sealing" mode. Set to manual pressure on high for 1 hour and 30 minutes. Let pressure naturally release for 10-15 minutes, switch the valve to "venting" to let any additional pressure release. Remove the carrot, onion, herbs and the chicken. I run a small mesh strainer through the broth to make sure I got it all.
Make the Soup
Add the diced carrots, onion, celery, cut chicken, and zucchini noodles.
Make sure the valve is seat to "sealing." Set manual pressure on high for 10 minutes. Let the pressure naturally release for 10 minutes after, before switching the valve to "venting." Serve and enjoy. Can be stored in the freezer for up to 3 months.