Zucchini has the best taste and digestibility of the entire squash family, and small specimens with special sauces can even be eaten raw. The record pectin content makes the vegetable an integral part of summer dietary cuisine. Vegetable soup based on it can be varied by adding green peas, cauliflower and broccoli.

Fresh young fruits have a thin skin that does not need to be peeled. The smaller their size, the shorter the cooking time.

Sautéing in butter, like seasonings, will completely change the taste of the dish. It is served with dried black bread.

Ingredients

• water or broth – 1.5-2 l
• small zucchini – 2 pcs.
• carrots – 1 pc.
• sweet pepper – 2 pcs.
• potatoes – 4-5 pcs.
• onion – 1 pc.
• tomatoes – 3-4 pcs.
• vegetable oil
• garlic – 1 tooth.
• parsley or dill
• salt pepper

Preparation

1. Bring water or broth to a boil in a saucepan. Place the potatoes cut into small cubes into the boiling liquid. Cook until done for 15-20 minutes.

2. Make a sauté of onions, carrots and peppers.

3. Add chopped zucchini or zucchini to the pan.

4. At the same stage, add tomato puree (tomatoes grated on a coarse grater). Simmer for about 10 minutes.

5. Place stewed vegetables (vegetable dressing) in boiling broth with prepared potatoes.

6. Cook for another 5-7 minutes, adding salt and pepper. When tomatoes are added to a dish, the acid is usually neutralized with granulated sugar. Then you get a sweet and sour taste. Therefore, at this step, you can slightly sweeten the soup to taste (about 1/2 teaspoon of sugar). Add a laurel leaf.

7. Turn off the heat and immediately add chopped herbs and a clove of garlic into the finished soup. Cover with a lid and now you need to let the vegetable soup brew for 10 minutes.

8. We recommend serving this first course with sour cream.

Note to the hostess

If you want to cook vegetable soup in a slow cooker, you can do this using the “Soup”, “Cooking” or “Stew” mode. Set cooking time to 40 minutes. But before that, saute the vegetables using the “Frying” mode. Then add potatoes, salt, pepper, water and cook on one of the programs listed above.

You can add whatever ingredients you like to this soup recipe. For example, it could be cauliflower, broccoli or green beans. You can also diversify the taste with seasonings.

You can serve vegetable soup not only with bread, but also with croutons, which you can prepare yourself. To do this, simply cut white or brown bread into cubes. Then dry it in a dry frying pan. Add croutons to the plate immediately before eating.

A difficult recipe for homemade chicken soup with zucchini, step by step with photos. Easy to prepare at home in up to 1 hour. Contains only 40 kilocalories.

• Preparation time: 10 minutes
• Cooking time: up to 1 hour
• Calorie Amount: 40 kilocalories
• Number of servings: 2 servings

• Complexity: Not an easy recipe
• National cuisine: home kitchen
• Type of dish: First meal

Ingredients for two servings

• Chicken fillet 150 g.
• Potatoes 2 pcs.
• Zucchini 100 g.
• Carrots 40 g.
• Onion 30 g.
• Garlic 5 g.
• Sweet bell pepper 30 g.
• Water 600 ml.
• Allspice 0.1 teaspoon
• Bay leaf 0.5 pcs.
• Parsley 2 sprigs.
• Parsley root 20 g.
• Table salt 0.5 teaspoon

Step-by-step preparation

1. A simple light soup based on dietary chicken fillet is the right summer lunch. In hot weather, you should give preference to low-fat and light foods, and chicken soup with zucchini is just one of the food options for lunch. I make this soup for both myself and my child. It is better to cook vegetable soups in small quantities, because when heated, such soup is no longer so tasty. Take a piece of chicken fillet of the required weight. We wash it, fill it with water and put it on fire. Bring to a boil, cook for about 5 minutes, and then remove from the stove.
2. Drain the water completely. This is the so-called first broth, and although it is not at all fatty, I drain it. I divide the meat into portions weighing 40-50 grams.
3. Preparing the vegetables. Cut the onion into very small cubes. Grate the carrots on a fine grater. Chop the garlic using a knife. Cut bell pepper into pieces.
4. Peel the zucchini and cut into cubes or strips. We do the same with potatoes.
5. Peel the parsley root and cut it into small pieces.
6. Place all the prepared vegetables in a saucepan with the meat.
7. Fill with clean water and place on the stove. After boiling, cook over low heat until the meat and vegetables are cooked. 10 minutes before the end of cooking, add salt to the soup.
8. A couple of minutes before you turn off the stove, add a little fresh parsley, a pea of ​​allspice, and a piece of bay leaf to the pan.
9. Chicken zucchini soup is ready. Before serving, you can leave the soup to steep for 20-30 minutes. Bon appetit!

Chicken and zucchini soup recipe with step by step photos. Light, dietary soup with a delicate taste. Zucchini contains many vitamins, is perfectly digestible, and is suitable for everyone - both adults and children. This soup becomes especially relevant during the summer season, when zucchini appears literally everywhere! The calorie content of one serving of soup (330 grams) is 149 kcal, the cost of a serving is 25 rubles.

Ingredients:

To prepare the soup we will need:

chicken fillet - 800 grams; zucchini - 700 grams; potatoes - 400 grams; onion - 150 grams; carrots - 250 grams; salt, spices.

Preparation:

Remove skin from chicken fillet and boil in salted water for 25-30 minutes.

Finely chop the onion.

Peel the carrots and cut into slices.

Peel the potatoes and cut into cubes.

Wash the zucchini, cut off the tails, no need to peel the zucchini, cut the zucchini into half rings.

Remove the boiled chicken from the broth and leave it to cool on a plate. Meanwhile, add chopped onions and carrots to the boiling broth. Cook for 3-5 minutes.

Then add potatoes and cook for 5 minutes.

Add the zucchini last, and cook for 3-4 minutes after boiling.

Cut the chilled chicken fillet into small pieces.

Add chopped chicken fillet to the soup, add salt as needed, add spices. Cook the soup for another 3 minutes. Then turn off the stove and leave the pan of soup on the cooling stove for 10 minutes.

Chicken and zucchini soup is ready! Bon appetit!

Product	Product weight (grams)	Price per kg of product (rub)	Kcal per 100 g of product
Chicken fillet	800	200	115
Zucchini	700	80	112
Bulb onions	150	30	41
Potato	400	50	80
Carrot	250	40	32
Water	1000	0	0
Total:(10 servings)	3300	251	1494
A portion	330	25	149

Rinse the chicken breast and add 1.5 liters of water and cook. Reduce heat once the water boils and simmer for 40 minutes. Periodically it is necessary to remove the foam with a slotted spoon.

While the chicken is cooking, prepare the vegetables for the zucchini soup and chicken breast. Finely chop the peeled onion, pass the garlic through a press or grate it on a fine grater. Pour boiling water over the tomatoes or immerse them in a bowl of boiling water for a couple of minutes, then remove the skin and cut into small cubes.

Fry the onion in hot vegetable oil until soft, then add the garlic and fry for another 30 seconds. After this, put the chopped tomatoes in the pan and simmer until most of the liquid has evaporated (approximately 5 - 7 minutes).

Now remove the chicken breast from the broth, peel off the skin and let it cool slightly. When the meat has cooled, cut it into small pieces and add to the broth. We put the tomato mass with onions and garlic there, add zucchini, after cutting the vegetable into semicircles, carrots into thin circles. Let the broth with vegetables boil, and then add shredded cabbage, peas and pasta.

After this, cook the chicken breast soup for another 8 minutes. Then add salt, pepper and pour into dinner plates. Then each serving should be sprinkled with finely grated cheese and served.

Chicken soup with zucchini and mushrooms is a very tasty dish that is easy to prepare. It can be served both cold and hot.

Due to the addition of flour, this soup has a pleasant thick consistency. In combination with delicate cream, this gives the dish a pleasant velvety taste.

Chicken Zucchini and Mushroom Soup is a light soup with minimal fat but full of flavor. The soup caused genuine delight among all – yes, absolutely all – my tasters. I hope you will like it too.

85 kcal. per 100 gr.

B-5.73
F- 4.73
U-4.95

Ingredients for 6 servings:

• 400 gr. cooked chicken meat (boiled or baked);
• 1.5 l. chicken broth;
• 2 large stalks of celery;
• 2 medium carrots;
• 1 large onion;
• 3 tbsp. flour;
• 100 gr. dry brown rice;
• 1 small zucchini (about 200 grams);
• 200 gr. champignons;
• 250 ml. low-fat cream;
• salt and pepper to taste.

Preparation:

1. Cut carrots, onions and celery into cubes.
2. Heat 2 tbsp in a saucepan. vegetable oil. Add the chopped vegetables and fry, stirring, until soft, about 10 minutes.
3. Sprinkle the vegetables with flour and fry, stirring, for another 3 minutes.
4. Pour the broth into the pan, add rice and salt to taste, cook until the rice is ready, about 40 minutes.
5. While the rice is cooking, cut the champignons into slices and the zucchini into medium cubes.
6. Fry, stirring, over medium heat until golden brown, about 5 minutes.
7. When the rice is ready, add chopped chicken, fried mushrooms and zucchini to the soup.
8. Pour in the cream, bring to a boil and cook for 5 minutes.
9. Let's serve.

Bon appetit!