Slow Cooker Chicken Zoodle Soup Recipe for Comforting Weeknight Meals

Slow cooker chicken zoodle soup is a lighter take on classic chicken noodle soup. Zucchini strands, or zoodles, replace pasta to make this soup low‑carb and suitable for paleo and Whole30 plans. You can prepare it in a slow cooker or in an Instant Pot for a quicker result.

What Are Zoodles?

Zoodles are noodles made from zucchini. They’re a great substitute for traditional pasta when you want a lighter, lower‑carb soup. Add zoodles at the end of cooking so they stay tender without becoming mushy. A spiralizer makes quick work of them, but a julienne peeler or knife will also do the job.

Ingredients For Chicken Zoodle Soup

• Chicken (breasts or thighs)
• Zucchini (for zoodles)
• Chicken broth
• Garlic
• Mirepoix: diced onion, carrots, and celery
• Seasonings: salt, pepper, and thyme or rosemary

How To Make Chicken Zoodle Soup

This soup is straightforward whether you use a slow cooker or an Instant Pot.

Slow Cooker

1. Add all ingredients to the slow cooker except the zucchini zoodles and stir to combine.
2. Cook on HIGH for 2–3 hours or LOW for 4–6 hours.
3. Remove the chicken and shred it, then return the shredded chicken to the slow cooker along with the zoodles. Stir and cook an additional 10–20 minutes so the zoodles soften without falling apart.
4. Remove the bay leaf before serving and adjust salt and pepper to taste.

Instant Pot

1. Select Sauté on the Instant Pot. Heat a little oil, then cook onion, celery, and carrots for 5–7 minutes until softened. Add garlic and sauté for 1 more minute. Turn off Sauté.
2. Add broth and water, scraping the bottom to deglaze.
3. Stir in chicken, salt, thyme or rosemary, pepper, and bay leaf.
4. Close the lid and set to high pressure for 10 minutes. Allow a 10‑minute natural release, then quick release any remaining pressure.
5. Remove the chicken and shred. Return shredded chicken and zoodles to the pot, stir, and let sit on Warm for 10–20 minutes until zoodles reach desired tenderness.
6. Remove the bay leaf before serving.

What Cut Of Chicken To Use

Boneless, skinless chicken breasts or thighs both work well. Thighs offer more flavor and are less prone to drying out, while bone‑in breasts provide good depth of flavor if you prefer white meat. Cook until the meat shreds easily; with bone‑in pieces the bones should pull away and the skin will come off when the soup is ready.

Chicken Soup Recipes

• Caprese Chicken

• Lemon Chicken Orzo

• Chicken Avocado

• Chicken Noodle

FAQs & Tips

• To make zoodles quickly, use a spiralizer; a julienne peeler or knife works fine if you don’t have one.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To freeze, cool completely, then transfer to a freezer‑safe container, bag, or tray and freeze up to 2 months.
• To reheat, thaw overnight in the refrigerator or place frozen soup directly in a slow cooker or Instant Pot and heat on a low/warm setting until fully heated.
• This recipe is easily scaled and works in a 6‑quart slow cooker or a standard Instant Pot.

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