When summer gardens overflow with zucchini, this light, fresh soup is the perfect solution. Chicken soup with zucchini is delicate yet satisfying - the zucchini adds substance without heaviness, making it perfect for warm weather or when you want something lighter.
The key is to add the zucchini near the end so it stays slightly tender with a bit of bite. Overcooked zucchini gets mushy and waterlogged - we want vibrant green pieces that add texture to every spoonful.
Zucchini Tips
- Medium size: Best flavor and texture
- Don't peel: Skin adds color and nutrients
- Add late: Cooks quickly
- Yellow squash works: Mix for color variety
Summer Variations
- Add cherry tomatoes
- Include fresh corn
- Toss in green beans
- Use fresh herbs generously
Serving Suggestions
- Fresh basil garnish
- Grated Parmesan
- Crusty bread
- Perfect for summer dinners
Chicken Soup with Zucchini
Light summer soup with garden-fresh zucchini.
Nutrition per serving
225Calories
28gProtein
12gCarbs
7gFat
2gFiber
4gSugar
Ingredients
Instructions
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Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and carrots. Cook 4 minutes. Add garlic and Italian seasoning. Cook 1 minute.
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Cook chicken. Add broth and chicken breast. Bring to a simmer. Cook 15 minutes until chicken is cooked through. Remove and shred.
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Add zucchini. Add sliced zucchini to the pot. Simmer 5-7 minutes until tender but still slightly firm.
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Finish. Return shredded chicken to pot. Season with salt and pepper. Serve topped with fresh basil and Parmesan.
Recipe Notes
- Use the abundance: Perfect for using up garden zucchini.
- Add other squash: Yellow squash or pattypan work great.
- Make it heartier: Add pasta, white beans, or potatoes.
- Storage: Refrigerate 4 days. Zucchini softens over time.
