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
A light, garden-fresh soup featuring tender chicken and summer zucchini. Perfect for using up your garden bounty.
Nutrition per serving
225 Calories
28g Protein
12g Carbs
7g Fat
2g Fiber
Ingredients
Instructions
- . Sauté onion and garlic with herbs.
- . Add broth and chicken. Simmer 15 minutes.
- . Shred chicken. Add zucchini, cook 5 minutes.
- . Serve with 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.