If you’ve been searching for a comforting soup that feels indulgent yet keeps things light and nourishing, this Creamy Healthy Zucchini and Chicken Soup Recipe is about to become your new best friend in the kitchen. It combines the mild sweetness of fresh zucchinis with tender chicken and a velvety texture that satisfies your soul without weighing you down. Every spoonful makes you feel cozy and cared for, all while guilt-free and packed with wholesome goodness.
Ingredients You’ll Need
The magic of this soup is in its simplicity—each ingredient plays an essential role, from the vibrant veggies that give it color and crunch to the broth and spices that build layers of flavor. These items come together to create a soup that’s creamy, flavorful, and perfectly balanced.
- Zucchinis (700g/1.2 lb, peeled and sliced): Adds subtle sweetness and luscious green color, plus fantastic creaminess once blended.
- Onion (1, half large, roughly chopped and 1/2 large finely chopped): Brings savory depth and a natural sweetness when sautéed.
- Garlic cloves (4, 2 whole and 2 minced): Adds irresistible aromatic warmth and a hint of bite.
- Chicken broth (2 cups/500 ml): The heart of the soup’s flavor base, providing rich savory undertones.
- Water (2 cups/500 ml): Helps keep the soup light and balances texture.
- Garlic and onion powder (1/2 tsp each): Intensifies the overall flavor for a more robust taste.
- Black pepper (1/4 tsp): Adds a gentle heat and complexity.
- 0% fat milk (1 cup/250 ml): Creates that creamy texture without the extra calories.
- Butter or olive oil (1 tbsp): For sautéing veggies and adding silkiness.
- Carrot (1.5 cups, peeled and diced): Sweetness and vibrant color to brighten the bowl.
- Celery (1.5 cups, finely chopped): Adds fresh earthiness and subtle crunch.
- Red capsicum/bell pepper (1 small, finely chopped): Infuses a sweet and slightly smoky note.
- Cooked chicken breast (1.5 cups, diced): Protein-packed tender bites that make the soup filling and hearty.
- Frozen peas (3/4 cup): Pops of texture and natural sweetness.
- Fresh thyme: Brings herbal brightness, lifting the whole soup beautifully (chives work as a substitute).
How to Make Creamy Healthy Zucchini and Chicken Soup Recipe
Step 1: Prepare the Base Veggies
Start by peeling and slicing your zucchinis into 1.5cm thick rounds, then roughly chop half of your onion and peel a couple of garlic cloves whole. These will simmer to infuse the broth with delicate sweetness and aromatic layers. The simplicity of this base is what makes the soup feel homemade and fresh.
Step 2: Cook the Soup Vegetables
In a large pot, melt the butter or warm olive oil over medium heat. Add your finely chopped onion, minced garlic, carrot, celery, and red capsicum. Sauté gently until the vegetables soften and release their fragrant goodness—this step is where your soup starts to develop its rich character, so don’t rush it!
Step 3: Simmer with Broth and Spices
Add the sliced zucchinis, whole garlic cloves, chicken broth, and water to the pot. Season with garlic and onion powders plus black pepper. Bring it all to a gentle simmer and cook for about 15 minutes until the zucchinis turn very tender, which is key for creating that luscious creamy texture later.
Step 4: Blend for Creaminess
Once your veggies are tender, remove the whole garlic cloves and use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, transferring the soup in batches to a blender works just fine. The result is a silky base bursting with the bright flavors of zucchini and herbs.
Step 5: Final Touches with Chicken and Peas
Return the soup to the pot, stir in the diced cooked chicken breast and frozen peas, then add your milk of choice to enrich the creaminess without extra fat. Warm through gently but avoid boiling now, so that your milk stays smooth and the chicken tender. Sprinkle fresh thyme over the top to complete the flavor profile.
How to Serve Creamy Healthy Zucchini and Chicken Soup Recipe
Garnishes
Fresh herbs like thyme or chives make an elegant finish while adding a punch of freshness. If you like a bit of texture contrast, serve with a sprinkle of toasted pumpkin seeds or a drizzle of olive oil for that extra nourishing touch.
Side Dishes
This soup pairs wonderfully with warm whole-grain bread or a simple crisp green salad with lemon vinaigrette. Light yet satisfying, it’s a perfect combo for lunch or a cozy dinner.
Creative Ways to Present
Try serving the Creamy Healthy Zucchini and Chicken Soup Recipe in small cups for a fun appetizer, or ladle it over cooked quinoa in a bowl for a heartier meal. Adding a swirl of Greek yogurt or a dash of smoked paprika can elevate the visual appeal and deepen the flavor.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it perfect for quick meals on busy days when you want comfort without fuss.
Freezing
This soup freezes beautifully! Store in portioned freezer-safe containers for up to 2 months. Be sure to leave some space at the top because liquids expand when frozen. When you want a nourishing boost, just thaw overnight in the fridge.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally. If the soup thickens too much after refrigeration or freezing, add a splash of broth or milk to return it to that signature creamy consistency. Avoid boiling to keep the flavors vibrant and the milk from curdling.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth is a great alternative that keeps this soup vegetarian-friendly while still delivering plenty of flavor.
Is it possible to make this soup dairy-free?
Yes, simply swap the 0% fat milk for your favorite plant-based milk like almond, oat, or coconut to keep it creamy and comforting without dairy.
What if I don’t have fresh thyme?
Fresh thyme really brightens this recipe, but chives or even a pinch of dried thyme will work well in a pinch, so don’t let that stop you from making it.
Can I add other vegetables?
Definitely! Feel free to toss in zucchini blossoms, spinach, or even a handful of kale for extra greens—it will only enhance the soup’s nutrition and flavor.
How do I ensure the soup is smooth and creamy?
The key is blending after simmering until the zucchinis and other veggies are tender. Using an immersion blender makes it easy to get that perfect texture without lumps.
Final Thoughts
This Creamy Healthy Zucchini and Chicken Soup Recipe is a delightful blend of nourishment and flavor that feels like a warm hug in a bowl. It’s easy to make, full of wholesome ingredients, and flexible enough to suit your pantry and taste buds. Trust me, once you try it, you’ll be reaching for the recipe again and again whenever you want something cozy, creamy, and uplifting. Go ahead and give it a whirl—you won’t regret it!
Print
Creamy Healthy Zucchini and Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A light and creamy healthy soup packed with fresh zucchini, vegetables, and tender chicken breast. This low-calorie recipe combines wholesome ingredients to create a flavorful and comforting dish perfect for any season.
Ingredients
Vegetables & Aromatics
- 700g/1.2 lb zucchinis (4 largish), peeled and cut into 1.5cm / 3/5″ slices
- 1/2 large onion, roughly chopped (brown, white, or yellow)
- 2 garlic cloves, whole
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 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
- 3/4 cup frozen peas
- Fresh thyme (highly recommended, or substitute with chives)
Liquids & Dairy
- 2 cups (500 ml) chicken broth or vegetable broth
- 2 cups (500 ml) water
- 1 cup (250 ml) 0% fat milk or other milk of choice
Protein & Fats
- 1.5 cups cooked chicken breast, diced
- 1 tbsp (15g) butter or olive oil
Instructions
- Prepare the Base Vegetables: In a large pot, combine the peeled and sliced zucchinis, roughly chopped onion, and whole garlic cloves. Add the chicken or vegetable broth along with water. Season with garlic powder, onion powder, and black pepper. Bring the mixture to a boil over medium-high heat, then reduce heat and let it simmer for about 15-20 minutes until the zucchinis are tender.
- Puree the Soup Base: Remove the pot from heat. Take out the whole garlic cloves and blend the soup mixture either using an immersion blender directly in the pot or by transferring to a countertop blender. Blend until smooth and creamy.
- Sauté the Vegetables and Aromatics: In a separate skillet, heat the butter or olive oil over medium heat. Add the minced garlic and finely chopped onion and cook until translucent and fragrant, about 3-5 minutes. Then add the diced carrots, celery, and chopped red capsicum/bell pepper. Sauté until the vegetables are tender-crisp, approximately 5-7 minutes.
- Combine and Simmer: Stir the sautéed vegetables and diced cooked chicken breast into the pureed soup base. Add the 0% fat milk and frozen peas. Bring everything to a gentle simmer on low heat. Cook for an additional 5 minutes, allowing flavors to meld and peas to heat through.
- Finish with Fresh Herbs and Serve: Remove the soup from heat and stir in fresh thyme (or chives). Taste and adjust seasoning if necessary. Serve hot for a creamy, nutritious, and satisfying meal.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian option, but ensure to use vegetable broth to keep it vegetarian.
- If you prefer a vegan version, substitute butter with olive oil and use plant-based milk.
- This soup freezes well; cool completely before freezing in airtight containers.
- Fresh thyme adds a bright, herbaceous flavor but can be replaced with chives or parsley.
- For more protein, add extra cooked chicken or toss in some cooked beans.
