Chicken soup with zucchini

Chicken Zucchini Soup

When I need something quick and comforting, I make this chicken zucchini soup. You don't need complicated ingredients, just basic things from the fridge. It especially helps when I want something warm and light, yet filling, without spending too much time in the kitchen. I sauté the carrot separately, which is the only step that requires a bit of attention. The rest practically cooks itself, making it suitable for a busier day.

Quick Info

Total time: about 45 minutes
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 4
Difficulty: easy
Recipe type: soup, main meal, suitable for lunch or dinner

Ingredients

- 1/2 zucchini
- 2 chicken thighs, skinless
- 1 whole white onion
- 1-2 carrots
- pasta (soup type, to preference, about 70-80 g)
- 1 tablespoon of vegeta
- pepper, to taste
- olive oil (for sautéing)
- fresh parsley, finely chopped

Preparation Method

1. Clean the chicken thighs of skin. Place them in a pot with enough cold water, along with the whole, peeled onion. Let it boil, skimming off the foam that forms on the surface.
2. Slice the carrot into thin rounds. In a small skillet, heat a little olive oil and sauté the carrot rounds for a few minutes, just until they get a bit of color. Add the sautéed carrot to the pot with chicken and onion.
3. Boil the pasta separately in salted water, following the package instructions. When ready, drain and rinse under cold water, then set aside.
4. Wash the zucchini, slice it lengthwise, and remove the seeds if they are large or if you prefer them removed. Cut the zucchini into thin slices. Add them to the soup after the thighs have boiled well (the meat should be tender, about 30 minutes of boiling).
5. Add the tablespoon of vegeta and pepper to taste in the pot. Also add the boiled pasta. Let everything boil for another 10-15 minutes, enough for the zucchini to cook.
6. Taste the soup and adjust the salt or pepper if needed. Finally, add finely chopped green parsley, either directly in the pot or sprinkled in bowls when serving.

Why I Make This Recipe Often

First of all, it’s very quick and fits on days when I don’t have time to spend too long at the stove. The ingredients are basic, and it’s easy to adapt if you have something left in the fridge. The soup is light yet filling. If I make a larger quantity, it reheats easily, and the taste doesn’t suffer.

Tips and Variations

Tips

- To make the soup clear, skim well after the chicken starts to boil.
- Don’t add the pasta directly to boil in the soup, because it absorbs the liquid and can cloud the broth.
- Add the parsley at the end to keep its fresh taste.

Substitutions

- You can use any small pasta for soup (letters, shells, stars, etc.).
- The zucchini can be replaced with regular zucchini, cut just as thin.
- If you don’t have vegeta, you can use a little salt and, possibly, a cube of concentrate.

Variations

- You can add other vegetables, such as a piece of celery or parsnip, but they are not essential for the basic recipe.
- If you want a clearer soup, you can strain the broth after boiling the chicken and vegetables and then add the pasta and zucchini.

Serving Ideas

- Serve the soup with chopped parsley sprinkled on top, directly in the bowls.
- You can place a hot pepper or some toasted bread on the side.

Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
Yes, chicken breast works too, but thighs give more flavor to the soup and the meat stays juicier.

2. Do I have to sauté the carrot?
It’s not mandatory, but sautéing gives it a slightly different flavor and a more intense color. If you’re in a hurry, you can put it directly to boil.

3. Can I make the soup without pasta?
Yes, if you want a lighter soup or are following a gluten-free diet, you can skip the pasta or use a gluten-free version.

4. What do I do with the onion after it has boiled?
I remove the onion after boiling. And if you prefer a smoother texture, you can either throw it away or blend it into the soup.

5. Can I freeze the soup?
I do not recommend it, because the pasta becomes too soft when thawed, and the zucchini changes its texture.

Nutritional Values

Approximately, one serving has around 220-260 kcal, with 18-22 g of protein, 6-7 g of fat, and 25-30 g of carbohydrates, depending on the amount of pasta and how fatty the chicken thighs used are. The soup is quite balanced in macronutrients and is not heavy. It doesn’t contain many fats if you use skinless thighs and don’t add too much oil when sautéing the carrot.

Storage and Reheating

The soup keeps well in the fridge for 2-3 days, stored in a covered container. When reheating, you can add a little water if the pasta has absorbed too much liquid. I do not recommend freezing, as the pasta and zucchini become soft and the texture is lost.

 Ingredients: 1/2 Italian zucchini (zucchini) superior chicken thighs pasta 1 white onion 1-2 carrots 1 tablespoon of vegetable seasoning pepper olive oil fresh parsley

 Tags:  chicken soup