This soup is super easy to make and is full of wonderful flavor. This is a basic recipe, you could add to it as you see fit. I have it in my mind that a bell pepper would really add a pop of flavor but I have yet try it.
I have been making the soup for years, my husband loves it and it isn’t super thick, which I enjoy. I slice my zucchini because it will soften and break down as it cooks. I’ve done it shredded before and it just dissolves into the food. If you want that, I suppose it’s up to you. And on the onions, I hate onions and they hate me. But by cooking them first, you gain the flavor and the actual onion cooks down reall soft, you won’t even know its there.
Here’s What You Need
4 Medium Chicken Breasts
3 Medium Zucchini, Sliced
2 14.5oz Cans Chicken Broth
1 Pint Heavy Whipping Cream
2 Tablespoons Butter
3 Tablespoons Flour
1 Teaspoon Olive Oil
2 Cloves Garlic
1/2 Yellow Onion, diced
2 Cups Water
First off you need to cook your chicken, whatever method you prefer works. Normally I cube it and pan fry, today I just boiled it then cubed it. Again whatever works.
Heat your dutch oven or stock pot on med/high heat, add olive oil, butter, garlic and onions. Cook for about 5 minutes or until onions are soft. Next add in the flour and stir until it coats everything. Add the chicken broth and bring to a boil, then add the zucchini followed by the water. You want to cook the zucchini until it become soft, depending on how thick you sliced it, this could take anywhere from 5-10 minutes.
When the Zucchini becomes translucent it’s time to add the cooked chicken, stir it in, your zucchini will break apart but that’s desired. Add the heavy whipping cream, lower your heat (low/med) and simmer for 10 minutes, stirring occasionally. Salt and pepper to taste.
I suggest pairing with bread to soak up all the delicious juices!