Instant Pot:

Trim Chicken and place into an instant pot with ½ tsp Curry Powder and ½ cup water. Seal instant pot valve cook on high pressure for 10 minutes, once done quick release valve.

While chicken is cooking start noodles according to instructions do not cook all the way, because they will continue to cook when added to soup. When noodles are done rinse noodles under cold water to stop from cooking more.

Chop up veggies, onion and garlic set aside.

When chicken is done quick release valve and shred chicken on a cutting board, set aside.

On instant pot set to sauté’ and add garlic and onion cook for 2 minutes. Add in pepper and zucchini cook for 3 minutes. Add curry and salt mix together, add coconut milk and 4 cups water combine.

Bring to a simmer once liquid is warm about 5-6 minutes. Add in chicken and noodles combine, cook for 2 minutes, and serve.

Stove Top:

Trim up chicken, heat up 1 Tbsp of avocado oil in a large pot on medium heat. Place chicken into pot and put ½ tsp curry powder on top. Cook for 3 minutes and flip and cook for another 3 minutes add ½ cup of water and cook for another 7 minutes covered.

While chicken is cooking start noodles according to instructions do not cook all the way, because they will continue to cook when added to soup. When noodles are done rinse noodles under cold water to stop from cooking more.

Chop up veggies, onion and garlic set aside. Once chicken is done take out onto a cutting board and shred with forks.

Add garlic and onion to pot and cook for 2 minutes and add rest of veggies and cook for 3 minutes. Add curry and salt mix together, add coconut milk and 4 cups water combine.

Bring to a simmer once liquid is warm about 5-6 minutes. Add in chicken and noodles combine, cook for 2 minutes, and serve.