Description
Use your garden zucchini crop in this healthy Chicken Zucchini Soup. Perfect for a fall day, this soup will bring warmth, comfort and a satisfied belly! Low calorie and low carbohydrate, high in nutrition!
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breast
- 2 Tablespoons olive oil, divided
- 1 large onion, diced
- 12 cups chopped zucchini (any seeds removed)
- 2 teaspoons dried basil
- 1 teaspoon garlic salt
- 2 (14.5 oz) cans reduced sodium chicken broth
Instructions
- Dice the chicken into 1/2-1 inch bite size pieces. In a large stock pot over medium heat, pour 1 Tablespoon of the olive oil. Add the chicken and cook until thoroughly cooked and no longer pink, about 7-10 minutes. Take out of the pot and set aside.
- Add the remaining 1 Tablespoon olive oil to the stock pot, keeping it at medium heat. Add the diced onion and cook 5-6 minutes or until the onion is starting to get soft.
- Add in the chopped zucchini, basil, garlic salt and chicken broth. Bring to a boil and cook about 15 minutes, stirring often, or until the zucchini are soft and tender.
- Remove approximately 2 cups of the soup from the pot and set aside (if you want some chunks/texture in your soup. If not, then leave it in). Using an immersion (stick) blender, puree the zucchini in the pot until it reaches a smooth consistency. Add back the remaining zucchini and the chicken to the pot, stir and cook until heated through.
- Serve hot with mozzarella cheese and crackers.
Nutrition
- Serving Size: 1 cup
- Calories: 146
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 52 mg