Healthy Chicken Zucchini Soup

Appetizing, light, healthy, incredibly tasty! Zucchini and chicken soup is best made from young vegetables. This way you will get more vitamins, and the soup will be more dietary. You can diversify the dish by adding your favorite greens. Prepare an easy, but at the same time satisfying lunch for your family!
cook time: 1h
Hazel Farrow
Healthy Chicken Zucchini Soup

Nutrition Facts (per serving)

37
Calories
2g
Fat
3g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 3 l
Potato 3 pc
Zucchini 150 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Chicken (I have a leg) 300 g
Green pea 50 g

Recipe instructions

Step 1

Step 1
How to cook zucchini and chicken soup? Prepare your food. For the soup, I used a chicken leg, but you can use any part of the chicken you like. Take fresh vegetables, even better, fresh harvest, it will be tastier and healthier. Green peas can be used fresh or frozen. If you use frozen food, you do not need to defrost it first.

Step 2

Step 2
Rinse the chicken leg under running water, place in a saucepan, cover with water and lightly salt. It is better to use filtered or bottled water. Tap water may have an unpleasant taste. Place the pan on the fire and cook the broth after boiling for half an hour. If you choose fillet, it will cook a little faster. Donʼt forget to skim off the foam.

Step 3

Step 3
Peel carrots, potatoes and zucchini using a vegetable peeler or knife. If the zucchini is very young, then you can leave the skin. Remove the skins from the onion.

Step 4

Step 4
Cut the potatoes into cubes, rinse with water. This way you will get rid of starch, which can cloud the broth.

Step 5

Step 5
Cut the zucchini into cubes. If the zucchini is overripe, remove the core and seeds.

Step 6

Step 6
Grate the carrots on a coarse grater. If desired, you can cut it into cubes or bars. Cut the onion into small cubes. If you donʼt like onions in your soup, you can boil the whole onion along with the chicken and then remove it. This way the onion will give off its taste, and there will be no pieces in the finished dish.

Step 7

Step 7
Remove the chicken from the finished broth and cool it slightly. It is better to strain the broth for greater transparency. Place the potatoes in it and cook for about 15 minutes.

Step 8

Step 8
Heat a suitable frying pan, pour odorless vegetable oil into it and fry the onions and carrots until translucent and lightly browned. I do not recommend using unrefined oil; it can become bitter when heated. Place the finished frying into the pan.

Step 9

Step 9
Take the leg and remove the flesh from the bones. Cut the meat into pieces or separate it into fibers by hand. Place the chicken in the broth.

Step 10

Step 10
Next, add the zucchini and peas to the pan, boil for 10 minutes. Add salt and pepper to the soup and cook until the vegetables are ready. It took me about 7-8 minutes.

Step 11

Step 11
Zucchini and chicken soup is ready! Pour it into plates and serve. When serving, you can add your favorite herbs. Bon appetit!

Additional rubrics

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