7. Instant Pot Chicken Zoodle Soup
This is another recipe that fits so perfectly into the diet lifestyle. Whether you’re gluten-free, paleo, Whole30 or just looking for a light comfort food item, this chicken zoodle soup recipe is the answer. Switching the noodles for zoodles (zucchini noodles) in this recipe not only enhances the flavor but will show you you’re not missing a thing.
Chicken noodle soup is the ultimate comfort food, especially during the cold weather months. We’ve made our special light version by swapping in zucchini noodles for regular noodles, which makes this recipe gluten-free, paleo, and Whole30-approved. Basically, the healthiest chicken noodle soup you could possibly have. Our other favorite thing about this soup is that it’s made in an instant pot in just 25 minutes! So you can have a healthy, warming homemade soup in less time than it takes to get takeout.
MAKES 4 SERVINGS
INGREDIENTS
2 Tbsp olive oil
1 yellow onion, diced
4 large carrots, peeled and sliced in thick rounds
2 cups chopped celery
6 cups chicken stock
1 1/2 lb boneless, skinless chicken breasts or thighs
1 tsp fresh thyme
1 tsp salt
1/4 tsp black pepper
3 cups zucchini noodles
HOW TO MAKE IT
- Set the instant pot to “sauté” and pour in the olive oil. Add the onion, carrots, and celery, and cook uncovered for 2 minutes.
- Add the chicken stock, chicken, thyme, salt, and pepper, then cancel the “sauté” function. Lock the top into place and seal the instant pot. Select the “manual, high pressure” function and set the timer for 10 minutes.
- After 10 minutes, allow the pressure to naturally release. Remove the lid and use two forks to shred the chicken.
- While hot, add the zucchini noodles, then serve.
8. Minestrone Soup
If you don’t have a classic minestrone soup recipe, you absolutely need one. It’s a filling, delicious, beautiful meal packed with veggies upon veggies. What could be better? This recipe also features some special additions like pesto, bulgar, and parmesan cheese to top it off. Once you take a bite, we’re sure you’ll be part of the clean bowl club in minutes.
Instant Pot Minestrone! With tons of veggies, beans, pesto, tomato sauce, parsley, topped with Parmesan, served with bread. Veg-friendly, nutritious, easily made vegan.
INGREDIENTS
For the Instant Pot Minestrone:
- 4–5 carrots, chopped
- 4–5 celery stalks, chopped
- half an onion, chopped
- 3 cloves garlic, minced
- half of a head of green cabbage, thinly sliced
- 1/4 cup DeLallo pesto
- 1 24–ounce jar of DeLallo marinara sauce
- 1 14–ounce can cannellini or navy beans
- 3 cups water
- 1 teaspoon salt
- 3 bay leaves
- 2 teaspoons smoked paprika (optional – see notes)
To add at the end:
- 1 cup uncooked bulgur
- chopped fresh parsley
- Parmesan for topping
INSTRUCTIONS
- Part One: Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting (30 minutes). Go put your feet up!
- Part Two: Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves. Add the bulgur, replace cover, and let it all sit together to cook the bulgur for a while (about 20 minutes). Add more water as needed.
- Serve like a boss: Serve with Parmesan and fresh parsley. I’d also like to mention that the leftovers are mighty delicious.
NOTES
- In a slow cooker: Place all ingredients except bulgur in a slow cooker and cook for 6-8 hours on low heat. Mix bulgur in at the end and let it rest for 30 minutes or so (doing this near the end helps it stay chewy rather than turning to mush).
- On the stovetop: Saute the carrots, celery, onions, garlic, and pesto until the vegetables are soft. Add the beans, spices, liquids, and cabbage and simmer for an hour or so. Add bulgur at the end until cooked. Longer simmer = better flavor.
- Smoked paprika adds a smoky depth to the flavor of this soup that can also be achieved with bacon! If you prefer, just mince a few pieces of bacon and add to the mix instead. It’s YUMMY, but the downside is that it makes the soup a little more greasy, which is why this version is written with the smoked paprika instead.
- Traditional minestrone would use pasta (and that works fine here if you want to make that sub). I used bulgur here because I liked the nutrition and chewiness of it as compared to the pasta!
- If you don’t have a jar of pasta sauce or marinara sauce, you CAN use a can of diced tomatoes, but I would recommend adding more seasoning to compensate for what you’re missing with the pasta sauce or marinara.
- We tried freezing this recipe and would not recommend it as it gets too mushy when reheated.