How long to cook soup with zucchini and chicken?

40 minutes.

How to make zucchini and chicken soup

Products for soup with zucchini and chicken

Zucchini – 1 medium size

Chicken thigh – 2 pieces

Potatoes – 4 pieces

Vermicelli – 3 tablespoons

Onions – 1 head

Carrots – 1 piece

Bulgarian pepper – 2 pieces

Parsley – half a bunch

Vegetable oil – 3 tablespoons

Salt and black pepper to taste

How to make zucchini and chicken soup

Defrost chicken thighs if frozen; wash and dry. Pour 3 liters of water into a large saucepan, place the pan on the fire, add salt and bring to a boil. Put chicken thighs in water, cook for 20 minutes over low heat, covering with a lid. Then lay out the chicken from the broth; cut the edible parts and return to the broth, remove the inedible parts.

Peel and finely chop the onions, wash the carrots, peel and finely grate. Heat a frying pan, add oil, put onion and fry for 5 minutes over high heat, stirring occasionally. Add carrots and fry for another 5 minutes. Then add the vegetable frying to the broth.

Peel the potatoes and cut into 1 centimeter cubes, put in a saucepan with soup.

Wash the bell peppers, remove the stalk and seeds, and finely chop, then add to the pan, cook for 3 minutes. Wash the zucchini, peel and finely grate, put in the soup, cook for another 3 minutes.

Pour noodles into a saucepan, cook for another 3 minutes. Pour the soup into bowls, serve with finely chopped parsley and fresh bread.

See more soups, how to cook them and cooking times!

How to make soup with zucchini, tomatoes and chicken

Products

Chicken fillet – 2 pieces

Zucchini – 1 piece

Celery root – half

Tomatoes – 3 pieces

Noodles – 100 grams

Onions – 1 thing

Carrots – 1 piece

Garlic – 3 prongs

Salt – 2 teaspoons

Ground black pepper – half a teaspoon

Dry basil – 1 teaspoon

Dill greens – 1 bunch

Butter – 50 grams

Water – 1,5 liters

Making soup with zucchini and chicken

1. Dice 2 chicken breast fillets.

2. Cut 1 courgette into cubes. If it is zucchini, do not remove the skin.

3. Peel half of the celery root and cut into cubes.

4. Peel the tomatoes (place them in boiling water for one minute, and then immediately immerse them in cold water), mash the tomatoes with a fork.

5. Cut 1 carrot into circles.

6. Finely chop 1 onion, 3 cloves of garlic, 1 bunch of dill.

7. Put 50 grams of butter in a frying pan and put on low heat.

8. Pour onions and carrots into the heated oil, fry over low heat for 3 minutes.

9. Add mashed tomatoes and finely chopped garlic to the pan, mix everything, warm up for 2 minutes.

10. Pour 1,5 liters of water into a saucepan, put pieces of chicken breast, put the saucepan over medium heat and bring the water to a boil.

11. Skim off the foam, reduce heat and cook for 2 minutes.

12. Add zucchini cubes, celery and noodles to a saucepan, cook for 5 minutes.

13. Add the contents of the pan (onions, carrots, tomatoes, garlic), add 2 teaspoons of salt and 1 teaspoon of dry basil, cook for 5 minutes.

Let the chicken and zucchini soup stand for 15 minutes, then serve. Add dill and ground black pepper to each plate.

Delicious facts

– Root celery can be substituted for bell peppers.

– The calorie content of the soup is about 100 kcal / 100 grams.

– The average cost of food (as of July 2019 in Moscow) for making soup with zucchini and chicken is from 280 rubles, in the summer season it is usually cheaper.

– Store vegetable soups with chicken in the refrigerator for up to 3 days, reheat before serving.