Hey there, soup lovers!
Craving something warm and comforting? I’ve got a perfect recipe for you!
Today, I’m sharing my delicious chicken vegetable soup with zucchini.
It’s packed with flavor and loaded with nutrients. Plus, it’s super easy to whip up!
Ideal for cozy nights or when you need a healthy pick-me-up.
Grab your pot, and let’s get started!
Suggestions for Ingredient Substitution
Butter can be replaced with olive oil or coconut oil for a dairy-free option. These oils provide similar richness and cooking properties. Use the same amount as called for in the recipe. For a lower-fat version, consider using chicken broth to sauté the vegetables instead.
Chicken stock can be substituted with vegetable broth to make the soup vegetarian. Use an equal amount of vegetable broth, adjusting the salt content as needed since vegetable broths can vary in sodium levels. For a deeper flavor, mushroom broth is another excellent option.
Cooked and cubed chicken can be replaced with canned white beans or chickpeas for a vegetarian protein source. Drain and rinse the beans before adding them to the soup. Alternatively, firm tofu cubes or seitan pieces can be used for those seeking a meat-like texture while keeping the dish vegetarian. Adjust cooking time as needed, as these alternatives may require less simmering than chicken.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 40-50 g
- Fat: 30-35 g
- Carbohydrates: 30-35 g
Ingredients
- 1 cup halved yellow squash slices
- 2 garlic cloves (finely minced)
- salt to taste
- 3 tbsp butter (unsalted preferred for better flavor control)
- 1/2 cup sliced celery
- 1/2 cup chopped onion (about 1 small yellow onion)
- 1/2 cup sliced carrots
- 1 cup halved zucchini slices (cut into 1/2-inch crescent moons)
- 1 tsp Italian herbs
- 6 cups chicken stock (I like Swanson’s low-sodium chicken stock)
- 2 cups cubed cooked chicken (leftover rotisserie chicken works great)
Step 1: Prepare Ingredients
Start by chopping, slicing, and dicing the zucchini, yellow squash, carrots, celery, onions, and garlic.
Next, cut up the fully cooked chicken into bite-sized pieces.
Finally, prepare your chicken broth, either by using store-bought or homemade.
Step 2: Sauté Vegetables
Heat a soup pot or stock pot over medium-high heat.
Add butter to the pot and allow it to melt and sizzle, creating the perfect base for your veggies.
Once the butter is sizzling, add the onions, garlic, carrots, celery, zucchini, and squash.
Lightly sauté the vegetables until they begin to soften and release their aromatic flavors.
Step 3: Combine Ingredients and Simmer
With the vegetables lightly sautéed, add the cut-up chicken to the pot.
Pour in the prepared chicken broth, ensuring it covers all ingredients.
Bring the mixture to a simmer and allow it to cook until the vegetables are tender and cooked through.
This will usually take a few minutes, depending on how firm you like your veggies.
Step 4: Season and Serve
Once the soup is simmered to your desired taste, add salt and Italian seasoning to enhance the flavors.
Stir well to ensure even seasoning throughout the soup.
Ladle the hot soup into your favorite soup bowls and enjoy your hearty, flavorful chicken and vegetable soup!
