– 1 TBS Avocado Oil
– 3 Carrots – cut into rounds
– 2 Celery Stalks – diced
– ½ Cup Yellow Onion – diced
– 3 cloves Garlic – Minced
– 2 Bay Leaves
– 3 Chicken Breasts
– 5 Cups Chicken Broth
– 1 tsp Dried Rosemary
– 1 Lemon – halved; seeds removed
– 3 sprigs Fresh Thyme
– 1 tsp Black Pepper
– 1 tsp Salt
– 2 Zucchini – spiralized

Instructions:

1 – Put Instant Pot to ‘sauté’ mode and add in the Oil. Then add the onion, carrots celery and garlic. Cook for 3 minutes then hit ‘off’ button.

2 – Add remaining ingredients to the Instant Pot, except the zucchini. Place the lid on and seal the steam valve. Turn to ‘pressure cook’ mode and set time to 20 minutes.

3 – While the soup is cooking, make your zucchini noodles using the spiralizer and place them into the bottom of the serving bowls.

4 – When timer goes off, release the steam per Instant Pot instructions and take off the lid. Remove the bay leaves, lemon, and thyme stems and discard. Shred the chicken using two forks. Ladle chicken soup over the zoodles in each bowl and serve.