Zucchini and Chicken Soup
Appetizing, light, healthy, and incredibly tasty! Zucchini and chicken soup is best cooked with young vegetables for more vitamins and a more diet-friendly result. You can enrich it with your favorite herbs. Prepare a light yet filling meal for your family!
Updated : 09 September, 2025
Easy
About 20 min.
Ingredients
300 grams
Chicken
3
Potato
1
Onions
150 grams
Zucchini
1
Carrot
50 grams
Green peas
2 tablespoon
Vegetable oil
3 liter
Water
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the soup, I used a chicken leg quarter, but you can use any chicken parts you prefer. Use fresh vegetables, ideally freshly harvested ones, for better flavor and nutrition. Green peas can be fresh or frozen; if frozen, no need to thaw beforehand.
Step 2
Rinse the chicken leg under running water, place it in a pot, cover with water, and lightly salt. It’s best to use filtered or bottled water, since tap water may give an off taste. Place the pot on the stove and cook the broth for 30 minutes after it begins to boil. If you use chicken breast, it will cook a bit faster. Don’t forget to skim off any foam.
Step 3
Peel the carrot, potato, and zucchini with a peeler or knife. If the zucchini is very young, you can leave the skin on. Peel the onion.
Step 4
Dice the potato, rinse with water to remove excess starch (this keeps the broth clear).
Step 5
Dice the zucchini. If it’s overripe, remove the seeds and soft center.
Step 6
Grate the carrot on a coarse grater (or dice it, if preferred). Chop the onion finely. If you don’t like onion pieces in soup, cook a whole onion with the chicken and remove it later - it will still give flavor without the chunks.
Step 7
Remove the chicken from the finished broth and let it cool slightly. Strain the broth for clarity. Add the diced potatoes to the broth and cook for about 15 minutes.
Step 8
Heat a frying pan, add a bit of neutral vegetable oil, and sauté the onion and carrot until soft, translucent, and lightly golden. Avoid unrefined oil as it may taste bitter when heated. Transfer the sautéed vegetables to the pot.
Step 9
Separate the chicken meat from the bone. Cut it into pieces or shred by hand. Return the chicken to the broth.
Step 10
Add the zucchini and peas to the pot. Cook for about 10 minutes. Season the soup with salt and black pepper to taste, cooking until the vegetables are done (about 7-8 minutes for me).
Step 11
Zucchini and Chicken Soup is ready! Ladle into bowls and serve hot. Garnish with fresh herbs if desired. Enjoy!