Chicken soup with zucchini
Description
Perfect for lunch. This recipe for chicken soup with zucchini can be made even healthier and lower in calories—if you simply omit the potatoes! Alternatively, you can keep the potatoes but skip sautéing the carrots and onions. For those who prefer a heartier, thicker soup, here's a tip—add a bit of buckwheat, which goes very well with this soup. In short, I'm giving you a light recipe for chicken soup with zucchini, and you can choose your preferred variation. The soup is ready to serve.
Instructions
- 1
Step 1
1. Chop the carrots and onions, then sauté them in a pan with vegetable oil until golden brown. At the same time, place the broth on the stove and bring it to a boil.
- 2
Step 2
2. Add zucchini and potatoes, cut into cubes, along with onion and carrots together with the remaining oil from the pan, to the broth. Season with salt, pepper, and add spices.
- 3
Step 3
3. When the broth comes to a boil again, add the tomatoes pureed into a paste and the finely chopped garlic. Cook until the potatoes are done.
- 4
Step 4
4.