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Zucchini Mushroom Soup with Chicken

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: dinner, Soup
Cuisine: American, Comfort Food
Calories: 230

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)

Equipment

  • large pot or Dutch oven
  • wooden spoon
  • Cutting board and knife
  • measuring cups
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
  2. Add mushrooms and cook until softened, about 5 minutes.
  3. Stir in sliced zucchini and cook for 3–4 minutes until just tender.
  4. Pour in chicken broth, add shredded chicken, thyme, salt, and pepper. Simmer uncovered for 15–20 minutes until zucchini is tender.
  5. Stir in cream or coconut milk for a creamy version. Adjust seasoning to taste.
  6. Serve warm, garnished with fresh herbs or parmesan. Enjoy!

Nutrition

Calories: 230kcalCarbohydrates: 8gProtein: 26gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 520mgPotassium: 680mgFiber: 2gSugar: 4gVitamin A: 850IUVitamin C: 18mgCalcium: 45mgIron: 1.2mg

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.

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