Chicken And Zucchini Soup Recipes

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KETO/LOW CARB CHICKEN ZUCCHINI SOUP (ZOODLE)



Keto/Low Carb Chicken Zucchini Soup (Zoodle) image

Chicken Zoodle Soup combines the goodness of chicken noodle soup without the guilt of the carbs!

Provided by Holly

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 teaspoon olive oil
1 large onion (diced)
8 cups chicken or turkey broth
½ teaspoon poultry seasoning
½ teaspoon basil
1 cup carrot (sliced)
1 cup celery (sliced)
2 cups chicken or turkey (chopped)
1 zucchini (large)
1 tablespoon fresh parsley (chopped)
salt and pepper (to taste)

Steps:

  • Spiralize zucchini using the medium blade (not the very smallest one). Set aside.
  • Heat oil in a large pot over medium heat. Cook onion until tender. Add chicken (if raw) and cook until browned, about 5 minutes.
  • Add broth, poultry seasoning, basil, carrot, and celery. Let simmer uncovered about 15-20 minutes or until vegetables are tender.
  • Stir in zucchini noodles and let cook 1-2 minutes or just until slightly softened. For firmer noodles, place raw noodles in bowls and ladle hot soup over zucchini noodles. Allow to sit 2 minutes to soften.

Nutrition Facts : Calories 78 kcal, Carbohydrate 4 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 895 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Steps:

  • In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

CHICKEN ZOODLE SOUP



Chicken Zoodle Soup image

With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using 'zoodles' that's easy on the waistline.

Provided by bd.weld

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 cup diced onions
1 cup diced celery
3 cloves garlic, minced
5 (14.5 ounce) cans low-sodium chicken broth
1 cup sliced carrots
¾ pound cooked chicken breast, cut into bite sized pieces
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch dried thyme
salt and ground black pepper to taste
3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
  • Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
  • Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

Nutrition Facts : Calories 207.6 calories, Carbohydrate 8.9 g, Cholesterol 48.2 mg, Fat 9.5 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 2.4 g, Sodium 257.5 mg, Sugar 4.6 g

CURRIED CHICKEN AND ZUCCHINI SOUP



Curried Chicken and Zucchini Soup image

I grabbed this form a healthy eating cookbook put out by "The Australian Women's Weekly" It sounds interesting so putting here for safe keeping.

Provided by Sarah_Jayne

Categories     Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon low fat margarine
1 medium brown onion, chopped finely
1 garlic clove, crushed
1 teaspoon curry powder
1/2 cup basmati rice
12 ounces boneless skinless chicken breasts, sliced thinly
2 cups water
4 cups chicken stock
4 medium zucchini, grated coarsely

Steps:

  • Melt margarine in large saucepan.
  • Cook onion and garlic, stirring until onion softens.
  • Add curry powder; cook, stirring until mixture is fragrant.
  • Add riced and chicken; cook, stirring for 2 minutes.
  • Add the water and stock. Bring to a boil and then reduce heat and simmer covered for 10 minutes.
  • Add zucchini; cook stirring, about 5 minutes or until chicken is cooked through.

Nutrition Facts : Calories 336.5, Fat 7.9, SaturatedFat 1.8, Cholesterol 56.5, Sodium 456.5, Carbohydrate 36.2, Fiber 3.5, Sugar 8.6, Protein 30.3

CHICKEN AND ZUCCHINI SOUP



Chicken and Zucchini Soup image

I looked in the fridge tonight and all I could find was a small bit of roast chicken and some veggies. I decided to give this method of making chicken stock a go - shared with me by the Home Ec. teacher I work with. It makes a wonderful stock and this was the resulting soup.

Provided by RonaNZ

Categories     Whole Chicken

Time 28m

Yield 3 serving(s)

Number Of Ingredients 13

1 chicken carcass
4 cups water
2 sprigs fresh thyme
2 tablespoons oil
1 medium onion
1 stalk celery
2 small carrots
1 garlic clove
2 cups pasta shells
2 zucchini
1 cooked chicken breast
salt
pepper

Steps:

  • Take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. Cover and cook on high for 10 minutes.
  • While that is cooking, start on the prep of the veg.
  • Finely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking.
  • Cut the celery into strips lengthways and then chop into small cubes. Add to the onion.
  • Peel and cube the carrot to about the same size as the celery. Add to the pot.
  • Add crushed garlic.
  • By this time the stock should be finished - unless you are particularly fast at veg prep!
  • Strain the stock over the vegetables.
  • Add the pasta shells or whatever pasta you happen to have.
  • Slice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot.
  • Simmer for as long as it takes to cook the pasta - 13 minutes for my pasta shells.
  • Season to taste with salt and pepper.
  • Add more water if necessary. I needed to add a little more water after about 10 minutes.
  • Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
  • Enjoy!

Nutrition Facts : Calories 428.7, Fat 13.1, SaturatedFat 2.2, Cholesterol 27.4, Sodium 82.2, Carbohydrate 57.7, Fiber 5.1, Sugar 8.3, Protein 20.3

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