Zucchini Mushroom Soup with Chicken
A creamy, comforting one-pot meal made with tender chicken, earthy mushrooms, and fresh zucchini simmered in a savory broth. Perfect for weeknights, meal prep, or when you need a cozy, low-carb dinner that’s both simple and satisfying.
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Servings: 6 bowls
Calories: 230kcal
Cost: 10
Equipment
- large pot or Dutch oven
- wooden spoon
- Cutting board and knife
- measuring cups
- ladle
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 medium zucchinis, sliced into half moons
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1/2 tsp dried thyme
- salt and pepper to taste
- 1/2 cup heavy cream or coconut milk (optional)
- fresh herbs or parmesan for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add mushrooms and cook until softened, about 5 minutes.
- Stir in sliced zucchini and cook for 3–4 minutes until just tender.
- Pour in chicken broth, add shredded chicken, thyme, salt, and pepper. Simmer uncovered for 15–20 minutes until zucchini is tender.
- Stir in cream or coconut milk for a creamy version. Adjust seasoning to taste.
- Serve warm, garnished with fresh herbs or parmesan. Enjoy!
Notes
This soup can be made stovetop, in a crockpot, or turned into a baked casserole the next day. For a lighter version, use coconut milk instead of cream. Add lemon juice before serving for brightness, or make it low-carb with zucchini noodles.
Nutrition
Calories: 230kcal | Carbohydrates: 8g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 520mg | Potassium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 1.2mg