Homemade soup with zucchini and chicken is ideal for a family dinner. It is prepared from simple and readily available ingredients with the addition of vegetables, herbs and cereals. This article presents a selection of the most interesting recipes for this dish.
Practical tips
For the preparation of such soups it is important to use only fresh and high quality ingredients. Since zucchini does not have a pronounced taste, they are pre-fried with other vegetables and dried herbs. Thanks to this treatment, they will acquire a rich aroma.
For greater satiety, potatoes, vermicelli, mushrooms, cheese, legumes and cereals are often added to such dishes. Cream or milk-egg mixture is usually added to puree soups. To enhance the flavor, garlic, parsley, roots or celery stalks are additionally loaded into chicken broth.
Vermicelli option
This well-fed and at the same time light soup is equally loved by both adults and children. It has a pleasant harmonious taste and a subtle vegetable aroma. To cook zucchini and chicken soup, you will need:
- Large onion.
- A pair of zucchini.
- 3 cloves of garlic.
- A pair of red bell peppers.
- 3 small tomatoes.
- Chicken breast.
- A handful of vermicelli.
- A teaspoon of parsley and marjoram.
- A couple of liters of drinking water.
- Salt and vegetable oil.
The washed chicken fillet is poured with cold water and boiled until tender. Then the meat is removed from the broth, cut into cubes and returned back to the pan. Pre-fried vegetables (onions, garlic, zucchini, tomatoes and bell peppers) are laid there. All this is salted, seasoned with dried herbs and chopped herbs, and then brought to a boil and supplemented with vermicelli. After a couple of minutes, the finished soup with chicken and zucchini is removed from the heat, insisted and poured on plates. If desired, add sour cream to it.
Option with Tomatoes
This bright and fragrant dish will surely appeal to connoisseurs of light and wholesome food. It turns out to be quite thick and nutritious, so they can feed the whole family to the full. To cook tomato soup with zucchini and chicken, you will need:
- Large onion.
- Medium carrot.
- 4 juicy ripe tomatoes.
- A pair of young zucchini.
- Chicken fillet.
- Clove of garlic.
- Salt, sugar, dried herbs, olive oil and dill.
Chopped onions are fried in an oiled stewpan. After a couple of minutes, finely chopped carrots and crushed garlic are added to it. Then, pieces of chicken and fragrant herbs are spread to the browned vegetables. As soon as the meat turns white, chopped zucchini and a quarter cup of water are sent to the pan. All this is salted, covered with a lid and stewed over minimal heat for twenty minutes. Then, sweetened tomato puree made from fresh tomatoes is poured into a future soup with zucchini and chicken. All this is brought to a boil and cooked for another ten minutes. Then the finished dish is removed from the stove, insisted and poured into plates. If desired, sprinkle with fresh herbs.
Option with champignons
We draw your attention to another interesting recipe for soup with zucchini and chicken. The dish prepared on it has a delicate creamy consistency and a pleasant mushroom aroma. To cook a similar dinner, you will need:
- 200 grams of fresh champignons.
- 200 milliliters of milk.
- 600 grams of zucchini.
- Large onion.
- 300 grams of chicken.
- The yolk of one egg.
- A tablespoon of flour.
- 30 grams of butter.
- A pair of peas of allspice and black pepper.
- 1.5-1.7 liters of drinking water.
- Bay leaf, vegetable oil and salt.
The washed fillet is poured with water and sent to the stove. As soon as the liquid boils, add lavrushka and peas of pepper to it. While the chicken is boiling, you can do the rest of the ingredients. Chopped onions are spread in the oiled pan. After a couple of minutes, vegetable marrows are sent to him and continue to fry, without being lazy to stir. The browned vegetables are salted and poured with a glass of boiling chicken stock. All this is covered and stewed for about a quarter of an hour. Then the contents of the pan are crushed using a blender, pour the remaining strained broth and returned to the stove.
A flour fried in a dry pan diluted with a small amount of water is gradually added to the boiled liquid. Ten minutes later, hot milk and beaten egg yolk are poured there. All this is brought to a boil and removed from the burner. Ready soup puree from zucchini with chicken, the recipe of which is described just above, is poured into plates, decorated with fried mushrooms and pieces of boiled meat.