Chicken Zucchini Soup
Comforting chicken soup with added veggies of zucchini, carrots, celery, and onions. We cut the zucchini in half moons, but you can also cut spirals for a take on "noodles".
Ingredients
- 2 tablespoons Grapeseed Oil
- 1 cup Onion chopped
- 1 cup Celery chopped
- 3 cloves Garlic minced
- 2 (32-ounce) boxes Low Sodium Chicken Broth
- 1 cup Carrots sliced
- 12 ounces Cooked Chicken Salt Free Baked Chicken or Rotisserie Chicken
- ½ teaspoon Dried Basil Leaves
- ½ teaspoon Dried Oregano
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 2 pounds Zucchini sliced in half moons
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion and celery. Cook and stir for 5 minutes, or until veggies are soft. Add garlic and cook for 1 minute.
- Stir in broth, carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes.
- Add zucchini and continue to simmer for 5-10 minutes, or until zucchini is tender.
To Make Ahead:
- Step 1 - No change.Step 2 - Reduce simmer time to 15 minutes.Step 3 - Simmer 3-5 minutes.Package soup in six 3-cup containers. Let soup cool. Seal and label containers. Freeze 4-6 months. Refrigerate up to 5 days. Reheat in microwave or stovetop. No need to thaw frozen soup before reheating.
Nutrition Facts
Chicken Zucchini Soup
Amount per Serving
Calories
207
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Cholesterol
52
mg
17
%
Sodium
252
mg
11
%
Carbohydrates
12
g
5
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
22
g
44
%
Carb Count
1
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2.5 servings, Vegetable = 1.5 servings
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