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–+ servings
Simple Chicken Zucchini Soup

Hearty Simple Chicken Zucchini Soup for Nourishing Comfort

A delightful blend of tender chicken thighs and vibrant zucchinis, this Simple Chicken Zucchini Soup is a low-carb, gluten-free comfort food.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 4 thighs Chicken, skinless, with bone Main protein source that delivers rich flavor; can substitute with chicken legs.
  • 2 pounds Zucchini, chopped Primary vegetable; can replace with yellow squash.
  • 2 medium Carrots, diced Adds sweetness; can substitute with bell peppers.
  • 1 medium Onion, finely chopped Enhances flavor; shallots can provide a milder taste.
  • 1.5 ribs Celery, finely chopped Contributes depth of flavor; can be omitted.
  • 3 cloves Garlic, finely chopped Adjust amount based on preference.
Seasoning and Herbs
  • 2 teaspoons Fresh thyme Key flavor enhancer; dried thyme works as well.
  • 1 Bay leaf Adds depth to the broth; remove before serving.
  • Sea salt and pepper Essential for seasoning to taste.
Cooking Ingredients
  • 4 cups Stock, vegetable or chicken Liquid base; homemade enhances flavor.
  • 1 tablespoon Oil For sautéing; any cooking oil works.
  • 1 tablespoon Butter Adds richness; can substitute with oil.

Equipment

  • large pot

Method
 

Cooking Steps
  1. Season chicken thighs with salt and pepper. In a pot, heat oil over medium-high heat. Sear chicken for 2-3 minutes on each side until golden brown. Remove from pot and set aside.
  2. In the same pot, reduce heat to medium, add onion, celery, and bay leaf. Sauté for 5-6 minutes until vegetables soften. Add garlic and thyme, cooking for an additional minute.
  3. Return seared chicken to pot, add stock to submerge. Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
  4. Stir in chopped zucchini and diced carrots, cover, and simmer for another 15-20 minutes until vegetables are tender. Remove bay leaf before serving.
  5. Remove chicken thighs, let cool, then shred the meat and discard bones.
  6. Use immersion blender or potato masher to partially puree the soup, adjusting consistency as desired.
  7. Return shredded chicken to the pot, stir, taste and adjust seasoning. Heat through and serve warm, optionally garnished.

Nutrition

Serving: 1bowlCalories: 190kcalCarbohydrates: 8gProtein: 20gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 2500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Enjoy this soup warm, optionally pairing with fresh herbs or cheese for added flavor.

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