Creamy Zucchini Chicken Soup
A silky blended zucchini soup loaded with sauteed vegetables, chicken, and peas.
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.
Notes
Substitutions: Any milk works in place of skim milk.
Tips: Add the milk off the heat and warm gently. Remove the thyme stems before serving.
Storage: Refrigerate for up to 3 days. Freezing is not recommended.