Instant Pot Chicken Zoodle Soup | Easy Chicken Soup Recipe (2024)

FAQs

How to add zoodles to soup? ›

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked. The residual heat from the soup will continue to cook the pasta.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

If you don't plan to serve the soup all at once, you can boil the noodles separately and keep them separate from the broth, then simply add them as needed when serving.

For virtually anything but the brothy bois, like chicken noodle soup or Italian minestrone, you could also stir in some coconut milk, warmed cream, or crème fraîche to add body and richness.

Tip 5: Don't over-cook your noodles

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

Pour your desired serving into a pot and heat over medium until simmering. If you've stored the noodles separately, add them in the last few minutes to warm through without overcooking.

Soup Thickening Method: Cornstarch Slurry

I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl. I drizzled it into the soup gradually, and brought it to a boil to fully activate, thicken, and cook out the starch flavor before adding more.

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

Add noodles and boil.

Once boiling, add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them!

Should you cook chicken noodle soup with lid on or off? ›

Preparation. Place the chicken in a 6- to 7-quart soup pot and add the water (it should cover chicken). Cover the pot and bring to a boil. Uncover, reduce to a bare simmer and skim foam as it rises to the surface.

Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

By cooking noodles in a separate pot, you're giving them the best chance to become the best version of themselves—well salted and well cooked. After boiling the noodles, I like to drain them, add a portion to each bowl, and ladle broth (and whatever is in the broth) on top.

Should I cook egg noodles before adding to soup? No! For the best flavor and simplest technique, cook dry packaged egg noodles directly in the broth of your soup, without boiling separately in water beforehand. The exception to this is if you're making the soup ahead of time or cooking a very large batch.

Wait until the very end of cooking to add the noodles

Very frequently, according to Kitchn, the noodles in the soup turn out way too mushy, lending an unwelcome, starchy gumminess to what can be a near-perfect dish.

Use oil or butter: Adding a small amount of oil or butter to the soup can help prevent the noodles from sticking together and absorbing too much liquid.