EASY ZUCCHINI SOUP
This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!
Provided by Julia L
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 g
CHICKEN AND ZUCCHINI SOUP
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
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
CHICKEN ZOODLE SOUP
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
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
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- Place a large soup pot over medium heat and add in the onions, celery, carrots, garlic and red pepper flakes. Cook for 3-5 minutes or until vegetables “sweat” and onions are translucent. Add in the thyme and oregano and cook for another 1 minute, stirring frequently.
- Place in the chicken thighs and bay leaf and pour in the chicken broth, water and cover and let come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes. After 30 minutes, remove the chicken and peel off the skin and discard. Then, shred the chicken off the bone and set aside, with any juices. Place the bones back into the soup pot and simmer for 10 more minutes, uncovered.
- While the bones simmer, slice the zucchinis halfway lengthwise. Then, spiralize them, using Blade C. Set aside.
- Remove the bones and bay leaves and discard. Add the reserved shredded chicken back to the pot along with the zucchini noodles. Cook for 5 minutes or until zucchini is al dente or cooked to your preference. Serve warm.
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