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How To make Chicken& Zucchini Soup
EVA ESTES BXGT29B 1 lg Chicken (about 3 1/2 lbs)
2 Onions
unpeeled, halved
2 Garlic cloves
2 Whole cloves
2 lg Carrots :
peeled, chopped
2 lg Celery ribs chopped
1 md Turnip :
peeled, chopped
1 lg Parsnip peeled,chopped
3 Parsley sprigs plus 1/4 cup
Parsley :
chopped 1 sl Lemon
10 Peppercorns
1 t Salt
3 c Chicken stock
1 lb Sweet Italian sausages cut
Into 1 inch pieces 1 c Pasta shells
2 md Zucchini -- grated (abt 2/3#)
Salt and pepper to taste
Place the chicken in a 6-quart pot. Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt. Add the chicken stock and enough water to cover the chicken by 2 inches. Heat to boiling, skimming any residue as it gathers. Reduce the heat and simmer, partially covered, 1 hour. Remove the chicken from the stock and set the stovk aside. Allow the chicken to cool enough to handle, then carefully remove the meat from the bones and cut it into bite-size pieces. Cover and reserve. Return the bones and skin to the stock. Returen it to the boil; reduce the heat and simmer, uncovered, 45 minutes. Strain the stock into another pot, pressing the vegetables gently with the back of a spoon to release their juices. Meanwhile, saute the sausage pieces in a lightly oiled heavy skillet until well browned, about 8 minutes. Drain on paper towels. Add the sausages to the stock. Heat to boiling; reduce the heat. Simmer, uncovered, skimming any fat that rises to the surface, for 20 minutes. Add the pasta shells; cook 10 minutes longer. Add the zucchini and the reserved chicken; cook 5 minutes. Add salt and pepper to taste, and sprinkle with the chopped parsley.
How To make Chicken& Zucchini Soup's Videos
Best Chicken and Vegetable Soup | Supergolden Bakes
This Hearty Chicken Vegetable Soup is perfect for chilly days! Packed with vegetables and easy to make on the stove or your Instant Pot. Syn Free on Slimming World and easy to customise!
Full recipe on SupergoldenBakes.com
Chicken & Zucchini Soup
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Skip the pasta in lieu of diced or spiralized zucchini in this filling soup recipe. Perfect for a cold day, this soup will bring warmth, comfort and a satisfied belly!
Chicken and Zucchini Soup (makes 4 servings):
275 calories per serving
INGREDIENTS
1 lb boneless, skinless chicken breasts, cut into cubes
3 medium zucchinis (spiralized or chopped)
4 celery sticks, chopped
4 medium carrots, chopped
4 cups low-sodium chicken broth
1 tbsp oregano
½ tsp salt
½ tsp thyme
¼ tsp black pepper
DIRECTIONS
In a large pot, cook the chicken over medium high heat until cooked through (about 5-7 minutes)
Remove chicken from the pot and set aside
Place large pot back on the stove over medium high heat and add in the olive oil, carrots and celery
Sauté until tender, about 3-5 minutes
Add the chicken broth, 2 cups of water, and seasonings and stir to combine
Bring to a boil
Reduce the temperature to low, add in chicken and zucchini and simmer for 5 minutes
TIP: Refrigerate or freeze leftovers servings for quick meals later on
Chunky Zucchini Soup with White Beans
This chunky zucchini soup with white beans comes together in just about 40 minutes, and it's just the perfect veggie meal for Meatless Mondays, or simply on those days you have too many zucchini on hand. It's also super easy to customize and great for meal prep! Full recipe here:
Easy & Delicious Zucchini Soup
Nothing tastes better than zucchini soup on a cool fall day. With only five ingredients, this vegetarian soup recipe is quick and easy but also filling and satisfying.
Ingredients
2.25 lbs zucchini (about 4 medium)
2-3 cloves garlic
1/3 cup sliced almonds
1-2 Tbsp crème fraîche
4 cups chicken bone broth or vegetable stock
sea salt
pepper
olive oil
Printable recipe:
CURRIED CHICKEN AND ZUCCHINI SOUP.
curried chicken and zucchini soup.
Chicken & Zucchini Soup recipe
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