Creamy zucchini chicken soup gets its velvety body from blended zucchini rather than flour or cream. A silky green base is simmered with onion, garlic, and broth, then loaded with sauteed carrots, celery, red pepper, shredded chicken, and peas.
Skim milk keeps the broth light, and fresh thyme adds a savory finish. It is a filling bowl that brings plenty of vegetables to dinner without feeling heavy.
Table of Contents
Why This Creamy Zucchini Chicken Soup Recipe Works
Blended zucchini turns silky and thick, so the soup tastes creamy while the base stays light.
Sauteing the carrots, celery, onion, and pepper separately gives them sweetness and texture that boiled vegetables lack.
Cooked chicken added at the end stays tender instead of turning stringy, and the peas keep their bright green color.
Ingredients for Creamy Zucchini Chicken Soup
- 1 1/2 pounds zucchini (about 4 medium), peeled and cut into 1/2 inch slices
- 1/2 large onion, roughly chopped, for the base
- 2 whole garlic cloves, for the base
- 2 cups low sodium chicken broth
- 2 cups water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup skim milk
- 1 tablespoon butter or olive oil, for the vegetables
- 2 cloves garlic, minced, for the vegetables
- 1/2 large onion, finely chopped, for the vegetables
- 1 1/2 cups finely diced carrot
- 1 1/2 cups finely chopped celery
- 1 small red bell pepper, finely chopped
- 1 1/2 cups diced cooked chicken breast
- 3/4 cup frozen peas
- 4 sprigs fresh thyme
- 1/4 teaspoon kosher salt
Zucchini. Peel it so the soup blends to a pale green color without dark flecks.
Broth. Low sodium chicken broth lets you control the salt.
Skim milk. Stir it in after blending and warm gently. Do not let it boil hard.
Vegetables. Finely diced carrot, celery, and pepper cook quickly and give the soup texture.
Chicken. Use leftover roasted chicken or poached chicken breast, diced small.
How to Make Creamy Zucchini Chicken Soup
1. Simmer the base In a large pot, combine the zucchini, the chopped onion for the base, whole garlic cloves, broth, and water. Bring to a boil, reduce to a simmer, and cook for about 15 minutes, until the zucchini is very tender.
2. Blend the soup Remove the pot from the heat. Blend with an immersion blender until smooth, or work in batches in a countertop blender with the lid vented so steam can escape.
3. Season the base Stir in the garlic powder, onion powder, pepper, salt, and skim milk.
4. Saute the vegetables In a skillet, heat the butter over medium heat and cook the minced garlic, finely chopped onion, carrot, celery, and red pepper for about 5 minutes, until tender.
5. Combine everything Add the sauteed vegetables to the blended soup along with the diced chicken, peas, and thyme sprigs. Simmer for 5 minutes until the chicken reaches 165 degrees F, then remove the thyme stems before serving.
How to Serve Creamy Zucchini Chicken Soup
Serve the soup hot with a warm roll from fluffy homemade dinner rolls or a slice of air fryer garlic bread. A side of Italian house salad and a square of Roasted chile cheese cornbread turn it into a full dinner.
How to Store and Reheat Creamy Zucchini Chicken Soup
Cool the soup and refrigerate it within 2 hours in an airtight container for up to 3 days. Freezing is not recommended because the milk can separate. Reheat gently on the stove until it reaches 165 degrees F, adding a splash of broth if it thickens.
Tips and Variations for Creamy Zucchini Chicken Soup
Peel the zucchini. Peeling keeps the blended soup a clean pale green.
Vent the blender. Hot soup expands in a closed blender. Remove the center cap and cover the lid with a towel.
Add milk last. Stir in the milk off the heat, then warm gently so it does not curdle.
Dice small. Small, even pieces cook quickly and fit on a spoon.
Use fresh thyme. Fresh thyme gives a better flavor, and chives work in a pinch.
Add greens. Stir in a handful of spinach or kale at the end.
Thin or thicken. Add broth to thin the soup or more chicken to make it thicker and more filling.
Soup safety. Cool soup quickly and reheat it until steaming hot. See the University of Nebraska guide to serving soup safely for more on serving soup.
Frequently Asked Questions About Creamy Zucchini Chicken Soup
Is creamy zucchini chicken soup made with cream?
No. The creamy texture comes from blended zucchini, and skim milk adds a little body.
Can I freeze creamy zucchini chicken soup?
Freezing is not recommended since the milk may separate. You can freeze the blended base before adding the milk and chicken.
Can I make creamy zucchini chicken soup without chicken?
Yes. Leave out the chicken and use vegetable broth for a soup with vegetables only, adding white beans if you want more protein.
Can I use an immersion blender?
Yes. It blends right in the pot, so there is less to wash.
What can I use instead of skim milk?
Any milk works. Whole milk makes it richer, and unsweetened plant milk also works.
Creamy Zucchini Chicken Soup
Equipment
- Large pot
- Immersion blender
- Skillet
- Cutting board
Ingredients
Main Ingredients
- 1 ½ lb zucchini peeled, cut into 1/2 inch slices
- 1 large yellow onion half roughly chopped for the base, half finely chopped for the vegetables
- 4 cloves garlic 2 whole for the base, 2 minced
- 2 cup low sodium chicken broth
- 2 cup water
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 cup skim milk
- 1 tbsp butter or olive oil
- 1 ½ cup carrot finely diced
- 1 ½ cup celery finely chopped
- 1 small red bell pepper finely chopped
- 1 ½ cup cooked chicken breast diced
- ¾ cup frozen peas
- 4 fresh thyme sprigs
- ¼ tsp kosher salt
Instructions
Cooking
- Simmer. Cook the zucchini, half the onion, whole garlic, broth, and water for about 15 minutes until very tender.
- Blend. Blend until smooth, venting the lid if using a countertop blender. Stir in the seasonings and milk.
- Saute. Cook the minced garlic, remaining onion, carrot, celery, and pepper in the butter for about 5 minutes.
- Combine. Stir the vegetables, chicken, peas, and thyme into the soup and simmer 5 minutes until 165 degrees F.
