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Slow cooker chicken zoodle soup is a lightened up version of a classic chicken noodle soup recipe. Zucchini strands also known as zoodles replace pasta to make this soup low-carb, paleo, and Whole30 compliant. You can also make this healthy chicken soup recipe in the Instant Pot.

overhead shot of slow cooker chicken zoodle soup in a white bowl garnished with chili oil

chicken zoodle soup garnished with chili oil

What Are Zoodles?

Zoodles are zucchini noodles. They’re a great healthy alternative to pasta because they’re low-carb, paleo, and whole30. The zoodles are added the last few minutes of cooking time. I use the Inspiralizer to make my zoodles. If you don’t have a specific zoodle maker, you can use a simple julienne peeler to make your zoodles.

before

Ingredients For Chicken Zoodle Soup

Chicken
Zucchini
Broth
Garlic
Mirepoix: diced onion, carrots, and celery
Seasonings: salt, pepper & thyme

How To Make Chicken Zoodle Soup

Making chicken zoodle soup is easy, especially when you use an appliance like the slow cooker or Instant Pot.

Slow Cooker

Add all ingredients to the slow cooker EXCEPT the zucchini zoodles. Stir to mix well.
Cook HIGH 2-3 hours, LOW 4-6.
Remove chicken from the slow cooker and shred. Add the chicken and zucchini zoodles to the slow cooker. Stir to mix well. Cook an additional 10-20 minutes.
Remove the bay leaf before serving. Add more salt & pepper if needed.

Instant Pot

Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add onion, celery, and carrots and cook for a 5-7 minutes, stirring frequently. Add the garlic and an additional minute. Turn off the Instant Pot.
Add the broth and water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
Stir in the chicken, salt, thyme or rosemary, pepper, and bay leaf.
Close lid and seal valve. Set high pressure and cook set time for 10 minutes. Natural release for 10 minutes then quick-release pressure for remaining time.
Remove the chicken Instant Pot and shred. Return the shredded chicken along with the zucchini zoodles to the pressure cooker. Stir to mix well. Close lid and cook an additional 10-20 minutes on the warm.
Remove bay leaf before serving.

after

What Cut Of Chicken To Use

I like to use boneless, skinless chicken breasts or thighs for this chicken zoodle soup recipe. Having said that, you can use your preferred cut of chicken whether it’s bone-in or boneless, skin-on or skinless. Thighs work well because dark meat in general tends to have more flavor and is less likely to overcook. Bone-in chicken breasts are a good alternative if you don’t want to use dark meat. Whatever cut of chicken you use, cook the chicken until it shreds easily. If you’re using skin-on or bone-in chicken, when the chicken soup is done cooking the bones should slide out easily and the skin should pull right off.

close up, side view shot of slow cooker chicken zoodle soup in a white bowl garnished with chili oil

chicken zoodle soup garnished with chili oil

Chicken Soup Recipes

chicken zoodle soup garnished with chili oil

FAQs & Tips

To make my zucchini zoodles, I used an Inspirializer.
Store leftover soup an air-tight container in the refrigerator for up to 4 days.
To freeze leftover soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months.
To reheat frozen chicken zoodle soup you have two options. You can either thaw the soup overnight in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!
I used a 6-quart slow cooker or Instant Pot.