Healthy Creamy Chicken and Zucchini Soup Recipe
This healthy and creamy low-calorie soup is packed with fresh vegetables and tender chicken, delivering rich flavors while keeping calories to a minimum. Featuring zucchini, carrots, celery, and a hint of fresh thyme, this soup combines a velvety broth with wholesome ingredients for a comforting meal that’s perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Broth Ingredients
- 700g (1.2 lb) zucchinis (4 large), peeled and cut into 1.5cm (3/5″) slices
- 1/2 large onion (brown, white, or yellow), roughly chopped
- 2 garlic cloves, whole
- 2 cups (500 ml) chicken broth or vegetable broth
- 2 cups (500 ml) water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 cup (250 ml) 0% fat milk (or milk of choice)
Soup Ingredients
- 1 tbsp (15g) butter or olive oil
- 2 garlic cloves, minced
- 1/2 large onion, finely chopped
- 1.5 cups carrot, peeled and finely diced
- 1.5 cups celery, finely chopped
- 1 small red capsicum (bell pepper), finely chopped
- 1.5 cups cooked chicken breast, diced
- 3/4 cup frozen peas
- Fresh thyme leaves (highly recommended) or chives, for garnish
Instructions
- Prepare the Healthy Creamy Broth: Place all broth ingredients except the milk into a pot, cover with a lid and bring to an energetic simmer over medium-high heat.
- Simmer the Broth: Lower the heat to medium and simmer for 15 minutes or until the zucchinis are very soft.
- Blend the Broth: Remove from heat, add the milk, then use a handheld blender to blitz the mixture until smooth. Add salt to taste and set aside the creamy broth.
- Cook the Soup Base: In a pot or large saucepan, melt the butter or heat olive oil over medium heat. Add minced garlic, finely chopped onion, diced carrot, and chopped celery. Cook for 3 minutes, stirring occasionally.
- Add the Capsicum: Stir in the finely chopped red capsicum and cook for an additional 2 minutes until the onion is translucent and sweet.
- Combine Ingredients: Pour the prepared creamy broth into the pot with the cooked vegetables. Add the diced cooked chicken and frozen peas.
- Simmer Soup: Bring the soup to a gentle simmer over medium heat for 2 to 3 minutes or until the peas are cooked through.
- Season and Serve: Taste the soup and adjust salt and black pepper as needed. Ladle into bowls, sprinkle with fresh thyme leaves or chives, and enjoy your delicious, low-calorie creamy soup.
Notes
- Use chicken or vegetable broth depending on your preference or dietary needs.
- Milk choice can be adjusted based on dietary requirements; low-fat or plant-based milk alternatives work well.
- For a vegan version, substitute chicken with plant-based protein and use vegetable broth, omit butter or replace with olive oil.
- Fresh thyme adds a bright herbal note; chives are a good alternative.
- If you prefer a thinner consistency, add a bit more water or broth when blending.
- Can be stored refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: healthy soup, creamy soup, low calorie soup, chicken soup, zucchini soup, easy dinner recipe, homemade soup
