Creamy Healthy Chicken and Zucchini Soup Recipe
This Healthy Creamy Chicken Soup is a low-calorie, nutrient-packed, and flavorful dish that combines tender chicken, fresh vegetables, and a creamy broth made with zucchinis and milk. Perfect for a light meal or comforting lunch, it’s easy to prepare and uses simple, wholesome ingredients to create a satisfying and delicious soup with only 45 calories per serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
Broth Ingredients
- 700g (1.2 lb) zucchinis (4 largish), peeled and cut into 1.5cm (3/5″) slices
- 1/2 large onion (brown, white, or yellow), roughly chopped
- 2 garlic cloves, whole
- 2 cups (500 ml) chicken broth or vegetable broth
- 2 cups (500 ml) water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder (or 1 tsp of either garlic or onion powder)
- 1/4 tsp black pepper
- 1 cup (250 ml) 0% fat milk or other milk of choice
Soup Ingredients
- 1 tbsp (15g) butter or olive oil
- 2 garlic cloves, minced
- 1/2 large onion, finely chopped
- 1.5 cups carrot, peeled and finely diced
- 1.5 cups celery, finely chopped
- 1 small red capsicum/bell pepper, finely chopped
- 1.5 cups cooked chicken breast, diced
- 3/4 cup frozen peas
- Fresh thyme leaves (highly recommended, or substitute with chives)
Instructions
- Prepare the creamy broth: Place all broth ingredients except the milk—zucchinis, roughly chopped onion, whole garlic cloves, chicken or vegetable broth, water, garlic powder, onion powder, and black pepper—into a pot. Cover with a lid and bring to an energetic simmer over medium-high heat.
- Simmer vegetables: Lower the heat to medium and let the broth simmer for 15 minutes, or until the zucchinis become very soft and tender.
- Blend the broth: Remove the pot from heat, add the milk, and use a handheld blender to blitz the mixture until smooth and creamy. Add salt to taste and set the creamy broth aside.
- Cook the vegetables for the soup base: In a separate pot or large saucepan, melt the butter or heat olive oil over medium heat. Add minced garlic, finely chopped onion, diced carrots, and chopped celery. Cook for 3 minutes until they start to soften.
- Add capsicum: Add the finely chopped red capsicum/bell pepper and cook for another 2 minutes until the onion becomes translucent and the vegetables turn sweet and aromatic.
- Combine broth and chicken: Pour the prepared creamy broth into the pot with the cooked vegetables. Add diced cooked chicken breast and frozen peas. Bring the soup to a gentle simmer for 2 to 3 minutes or until the peas are fully cooked.
- Season and serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls, sprinkle with fresh thyme leaves, and serve immediately. Enjoy this creamy, delicious, and low-calorie soup!
Notes
- Use 0% fat milk or any milk of your choice to keep the soup creamy but low in calories.
- Substitute chicken broth with vegetable broth for a vegetarian option, but note that the recipe includes chicken pieces.
- Fresh thyme adds a wonderful herbal aroma; chives can be used as an alternative.
- Adjust seasoning carefully as broth and butter add saltiness; taste before adding extra salt.
- This soup freezes well but is best consumed fresh for maximum creaminess.
- For a dairy-free version, use plant-based milk and olive oil instead of butter.
Keywords: healthy chicken soup, creamy low calorie soup, zucchini soup, easy chicken soup, healthy creamy soup, low calorie creamy soup
