Chicken And Zucchini Soup Recipes

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CHILLED ZUCCHINI SOUP WITH CHICKEN



Chilled Zucchini Soup with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
2 leeks (white and light green parts), halved lengthwise and cut into half-moons
Kosher salt
1 1/2 pounds zucchini (2 to 3 medium), chopped
2 bay leaves (preferably fresh)
Freshly ground pepper
1/2 cup buttermilk
1 cup fresh dill, plus 2 tablespoons chopped
1/2 cup fresh parsley, plus 2 tablespoons chopped
2 heaping cups cubed crusty white bread
2 cups shredded rotisserie chicken, skin removed
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon juice
1 tablespoon whole-grain mustard

Steps:

  • Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
  • Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
  • Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
  • Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
  • Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.

Nutrition Facts : Calories 400, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 30 milligrams, Sodium 923 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 15 grams, Sugar 8 grams

CHICKEN ZOODLE SOUP



Chicken Zoodle Soup image

With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using 'zoodles' that's easy on the waistline.

Provided by bd.weld

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 cup diced onions
1 cup diced celery
3 cloves garlic, minced
5 (14.5 ounce) cans low-sodium chicken broth
1 cup sliced carrots
¾ pound cooked chicken breast, cut into bite sized pieces
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch dried thyme
salt and ground black pepper to taste
3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
  • Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
  • Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

Nutrition Facts : Calories 207.6 calories, Carbohydrate 8.9 g, Cholesterol 48.2 mg, Fat 9.5 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 2.4 g, Sodium 257.5 mg, Sugar 4.6 g

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Steps:

  • In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

CHICKEN AND ZUCCHINI SOUP



Chicken and Zucchini Soup image

I looked in the fridge tonight and all I could find was a small bit of roast chicken and some veggies. I decided to give this method of making chicken stock a go - shared with me by the Home Ec. teacher I work with. It makes a wonderful stock and this was the resulting soup.

Provided by RonaNZ

Categories     Whole Chicken

Time 28m

Yield 3 serving(s)

Number Of Ingredients 13

1 chicken carcass
4 cups water
2 sprigs fresh thyme
2 tablespoons oil
1 medium onion
1 stalk celery
2 small carrots
1 garlic clove
2 cups pasta shells
2 zucchini
1 cooked chicken breast
salt
pepper

Steps:

  • Take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. Cover and cook on high for 10 minutes.
  • While that is cooking, start on the prep of the veg.
  • Finely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking.
  • Cut the celery into strips lengthways and then chop into small cubes. Add to the onion.
  • Peel and cube the carrot to about the same size as the celery. Add to the pot.
  • Add crushed garlic.
  • By this time the stock should be finished - unless you are particularly fast at veg prep!
  • Strain the stock over the vegetables.
  • Add the pasta shells or whatever pasta you happen to have.
  • Slice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot.
  • Simmer for as long as it takes to cook the pasta - 13 minutes for my pasta shells.
  • Season to taste with salt and pepper.
  • Add more water if necessary. I needed to add a little more water after about 10 minutes.
  • Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
  • Enjoy!

Nutrition Facts : Calories 428.7, Fat 13.1, SaturatedFat 2.2, Cholesterol 27.4, Sodium 82.2, Carbohydrate 57.7, Fiber 5.1, Sugar 8.3, Protein 20.3

SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI



Spicy Mexican Chicken Soup With Zucchini image

Fabulous Mexican chicken soup that cooks up in no time! From Hannaford Supermarkets' bi-monthly magazine, Fresh (January-February 2012).

Provided by lecole54

Categories     Mexican

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 teaspoons vegetable oil or 2 teaspoons canola oil
2 medium onions, chopped
1/4 teaspoon salt (to taste)
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 chipotle chile in adobo, minced, plus 1-1/2 teaspoons of the sauce (to taste)
6 cups chicken broth
1 (14 ounce) can diced tomatoes
1 lb chicken breast, boneless and skinless
2 small zucchini, chopped (about ½ lb.)
tortilla chips, crumbled (optional garnish)
avocado, chopped and tossed with lime juice (optional garnish)
cheddar cheese or monterey jack cheese, grated
pickled jalapeno pepper (optional garnish)
cilantro leaf, chopped (optional garnish)

Steps:

  • In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
  • Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
  • Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
  • To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.

Nutrition Facts : Calories 332, Fat 15.5, SaturatedFat 4, Cholesterol 72.6, Sodium 1350.3, Carbohydrate 13.9, Fiber 3.1, Sugar 7.5, Protein 33.6

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