Chicken and Zucchini Soup
Warm, comforting, and packed with wholesome ingredients, this Chicken and Zucchini Soup is the perfect one-pot meal to nourish your body and soul. Brimming with tender shredded chicken, vibrant zucchini, carrots, celery, and a fragrant blend of garlic, thyme, and bay leaf, this soup delivers a harmonious balance of flavor and nutrition. Simmered in a savory chicken broth, this recipe achieves a hearty yet light profile, making it ideal for a cozy dinner or a healthy meal prep option. Ready in just 50 minutes, this easy-to-make soup is gluten-free, customizable, and perfect for showcasing the fresh flavors of seasonal vegetables. Garnish with a sprinkle of fresh parsley for a burst of color and brightness, and serve with crusty bread for a satisfying finish.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 medium Zucchini
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Yellow onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 8 cups Chicken broth
- 1 piece Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Dice the onion, slice the carrots and celery into thin pieces, and mince the garlic. Cut the zucchini into half-moon slices.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the pot and stir for 1 minute until fragrant.
Stir in the sliced carrots and celery. Cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and add the bay leaf and dried thyme. Bring the soup to a boil.
Reduce the heat to a simmer and add the chicken breast to the pot. Let the chicken cook for about 15 minutes or until fully cooked through.
Once the chicken is cooked, remove it from the pot and shred it using two forks.
Return the shredded chicken to the pot and add the zucchini slices. Season with salt and black pepper.
Simmer the soup for an additional 10 minutes, or until the zucchini is tender but not mushy.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 11022 mg | 479% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 43.9 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 396 mg | 30% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4505 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
