Zucchini and chicken soup

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook zucchini and chicken soup? Prepare your food. For the soup, I used a chicken leg, but you can use any part of the chicken you like. Take fresh vegetables, even better, fresh harvest, it will be tastier and healthier. Green peas can be used fresh or frozen. If you use frozen food, you do not need to defrost it first.

2. STEP 2

   

   Rinse the chicken leg under running water, place in a saucepan, cover with water and lightly salt. It is better to use filtered or bottled water. Tap water may have an unpleasant taste. Place the pan on the fire and cook the broth after boiling for half an hour. If you choose fillet, it will cook a little faster. Don't forget to skim off the foam.

3. STEP 3

   

   Peel carrots, potatoes and zucchini using a vegetable peeler or knife. If the zucchini is very young, then you can leave the skin. Remove the skins from the onion.

4. STEP 4

   

   Cut the potatoes into cubes, rinse with water. This way you will get rid of starch, which can cloud the broth.

5. STEP 5

   

   Cut the zucchini into cubes. If the zucchini is overripe, remove the core and seeds.

6. STEP 6

   

   Grate the carrots on a coarse grater. If desired, you can cut it into cubes or bars. Cut the onion into small cubes. If you don't like onions in your soup, you can boil the whole onion along with the chicken and then remove it. This way the onion will give off its taste, and there will be no pieces in the finished dish.

7. STEP 7

   

   Remove the chicken from the finished broth and cool it slightly. It is better to strain the broth for greater transparency. Place the potatoes in it and cook for about 15 minutes.

8. STEP 8

   

   Heat a suitable frying pan, pour odorless vegetable oil into it and fry the onions and carrots until translucent and lightly browned. I do not recommend using unrefined oil; it can become bitter when heated. Place the finished frying into the pan.

9. STEP 9

   

   Take the leg and remove the flesh from the bones. Cut the meat into pieces or separate it into fibers by hand. Place the chicken in the broth.

10. STEP 10

    

    Next, add the zucchini and peas to the pan, boil for 10 minutes. Add salt and pepper to the soup and cook until the vegetables are ready. It took me about 7-8 minutes.

11. STEP 11

    

    Zucchini and chicken soup is ready! Pour it into plates and serve. When serving, you can add your favorite herbs. Bon appetit!

Comments on the recipe

tatyanochka2022

30.08.2023

4.8

My husband has been wanting to try zucchini soup for a long time. And so, having found a recipe for zucchini and chicken soup on the website, I decided to make it. I made soup using lean pork broth, replacing chicken with it. I had frozen zucchini and, despite this, showed themselves well in the soup - they did not boil over, remaining in pieces, and became soft. While cooking the soup, I followed the recipe. I deviated a little from the cooking technology by frying carrots and onions together. On my own behalf, I added chopped parsley to the broth, and it took me quite a long time to cook, as it got into the pan after the meat and then gave its full flavor to the soup. I also added a bay leaf at the very end. The soup turned out tasty, light and bright. The broth is clear, rich, appetizing. We ate it with pleasure! I will definitely cook it in the summer during the zucchini season, especially at the dacha, where zucchini is always at hand. You can also season the soup with noodles, I think it will be delicious! Thank you so much for the recipe! And I recommend it to everyone!