Creamy Zucchini Mushroom Soup with Chicken
This creamy zucchini mushroom soup with chicken is a hearty, comforting dish packed with rich flavors, fresh vegetables, and a velvety smooth texture.
Equipment
- Large pot or Dutch oven – For cooking the soup evenly.
- Wooden spoon – For stirring ingredients while sautéing and simmering.
- Cutting board – For chopping vegetables and chicken.
- Sharp knife – For slicing zucchini, mushrooms, and dicing onions.
- Measuring cups and spoons – To ensure accurate ingredient portions.
- Ladle – For serving the soup easily.
- Blender (optional) – If you prefer a smoother texture.
Ingredients
- Olive oil 2 tbsp
- Onion chopped 1 medium
- Garlic minced 3 cloves
- Zucchini sliced 2 medium
- Mushrooms sliced 1 cup
- Chicken breast shredded 2 cups
- Chicken broth 4 cups
- Heavy cream 1 cup
- Butter 1 tbsp
- Thyme dried 1 tsp
- Salt To taste
- Black pepper ½ tsp
- Parmesan cheese grated ¼ cup
- Fresh parsley chopped For garnish
Instructions
- Sauté the aromatics – In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until fragrant.
- Add the vegetables – Stir in zucchini and mushrooms, sautéing for about 5 minutes until tender.
- Add the chicken and broth – Pour in the chicken broth and add the shredded chicken. Stir well and let it simmer for 10 minutes.
- Incorporate the cream – Lower the heat, then stir in the butter and heavy cream. Simmer for another 5 minutes.
- Season and blend – Add thyme, salt, and black pepper. Stir well and let the flavors meld together.
- Serve and garnish – Ladle the soup into bowls, top with grated Parmesan and fresh parsley, then enjoy!
Notes
- For a dairy-free version, replace heavy cream with coconut milk.
- To make it low-carb, omit the onions and use bone broth instead of chicken broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.