This chicken "zoodle" soup is perfect for a cold day, or when you have the sniffles. Made with homemade broth, it's comforting, full of vegetables, nutrients, and most importantly, flavour.
Place the chicken and the water in the inner pot of Instant Pot. Add the rest of the ingredients. Close the lid, and set the Instant Pot to Pressure Cook. Set the timer for 45 minutes.
When the timer is done, release the steam from the Instant Pot and remove the lid. Using oven mitts, carefully remove the inner pot. Strain the broth into a large pot, and dispose of the carcass and vegetables.
Place the broth in the fridge for 2-3 hours. This allows for excess fat to float to the top and harden, making it easy to remove. Scrape the fat off the top with a spoon.
Add the broth back into the inner pot of the instant pot, and add the onion, carrots, and celery. Place the lid on the Instant Pot, and set to Pressure Cook, and set the timer for 7 minutes. Once the timer is done, let the steam release, and remove the lid. Add in the chicken and zucchini noodles, give it a good stir, season with salt as needed and serve.
In a large stock pot, add the chicken carcass, water, all the vegetables., herbs, salt, and pepper. Bring the stock to a boil, and turn it down to low. Let it simmer for 3-3.5 hours.
Place the pot in the fridge for 2-3 hours. This allows for excess fat to float to the top and harden, making it easy to remove. Scrape the fat off the top with a spoon.
Heat a large pot on medium-low heat, and add 2 tbsp of oil. Add the onion, carrots, and celery, and saute until softened, about 5-6 minutes. Add the chicken broth and the chicken, turn up the heat and bring the soup to a boil. Boil on medium heat until the vegetables are cooked and soft, about 10-12 minutes.
Season with salt to taste, and add the zucchini noodles.