This French-style chicken soup embodies the Provençal philosophy of cooking: let quality ingredients shine without overwhelming them. Fresh zucchini, aromatic herbs, and tender chicken come together in a light, elegant soup perfect for any season.
Unlike heavier American-style chicken soups, this version is brothy and refreshing while still being satisfying. The herbs de Provence add a distinctly Southern French character that transports you to sunny markets and hillside gardens.
Herbs de Provence
- Traditional blend: Thyme, rosemary, oregano, lavender
- Floral notes: Lavender is key to authenticity
- Make your own: Equal parts dried herbs
- Toast first: Briefly in dry pan for more flavor
Zucchini Tips
- Don't overcook - should be just tender
- Medium size best - large ones are watery
- Leave skin on for color and nutrition
- Add yellow squash for variety
Serving Suggestions
- Crusty baguette
- Drizzle of good olive oil
- Shaved Parmesan on top
- Perfect summer lunch
French Chicken Soup with Zucchini
A light, elegant French-style soup featuring tender chicken, fresh zucchini, and aromatic herbs de Provence. Simple yet sophisticated.
Nutrition per serving
215 Calories
28g Protein
10g Carbs
7g Fat
2g Fiber
Ingredients
Instructions
- . Poach chicken in broth 15 minutes. Remove and slice.
- . Sauté shallots and leek in olive oil. Add wine, reduce.
- . Add zucchini and herbs. Simmer 10 minutes until just tender.
- . Return chicken. Season and serve with fresh tarragon.
Recipe Notes
- Summer version: Add cherry tomatoes at the end.
- Yellow squash: Mix with zucchini for color variety.
- Creamy twist: Stir in 2 tablespoons crème fraîche.
- Storage: Best served fresh. Zucchini gets soft if stored.