Easy to prepare and easy on the stomach - chicken broth soup with zucchini. If you have not yet stocked up on summer vegetables for the winter, then hurry up to freeze the zucchini, because even frozen fruits are suitable for this dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
For children, as well as for adults, it is important that first courses are present in the diet, because they improve digestion and energize the body. In addition, there is still the benefit of soups in the products from which it is cooked and in the method of heat treatment. As a rule, thanks to meat, they are rich in proteins, and vegetables - in vitamins. Light vegetable soup is good to eat at any time of the year. And if in winter it is not possible to cook a dish of fresh vegetables, then you can use frozen fruits.
The recipe for such a soup can be entered into the menu of children from 1 year old, and if the baby does not have enough teeth and chewing skills, then wipe the boiled vegetables through a fine sieve or interrupt with a blender. This dish will be indispensable for dietary nutrition. It can be included in the diet for recovery from colds and inflammatory diseases. In addition, a similar soup can be cooked in vegetable broth for a vegetarian or lean table.
The main ingredient of the dish, zucchini, is a wonderful vegetable that has a positive effect on the body. They are recommended to be eaten as often as possible in case of gastrointestinal diseases, endocrine pathologies, obesity, and allergic reactions. The only contraindication to the use of zucchini is kidney pathology. Therefore, this soup is doubly useful.
- Caloric content per 100 g - 41 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken meat - any parts in any quantity
- Zucchini - 1 pc.
- Carrots - 1 pc.
- Tomatoes - 3 pcs.
- Onions - 1 pc.
- Garlic - 3 cloves
- Greens (any) - bunch
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Bay leaf - 3 pcs.
- Peppercorns - 3 pcs.
Step-by-step cooking of chicken broth soup with zucchini:
1. Wash the chicken meat, cut into pieces if necessary and put it in a cooking pot. Add the peeled onion, bay leaf and peppercorns. For the broth, you can use any part: wings, thighs, breasts, and even offal. Broiler chunks or poultry are fine.
2. Fill the meat with water and place on the stove. Boil, reduce heat, and cook broth, covered, for one hour. If necessary, remove the foam from the broth that will form on the surface.
3. Peel the carrots, wash, cut into cubes and place in the broth.
4. Next, add the sliced zucchini to the soup. Use young fruits, they have a thin skin and small seeds. If not, peel them of the hard skin and remove the large seeds.
5. Cut the tomatoes into cubes and place in a saucepan. Choose fruits that are strong and dense so that when cooked they do not turn into a puree mass.
6. Continue cooking the soup until all vegetables are soft. At the end of cooking, add finely chopped herbs and pass the garlic through a press.
7. Season with salt, pepper and boil the soup for 5 minutes. Leave to infuse for 15 minutes, then serve with croutons or croutons. Optionally, you can make the soup more satisfying by adding a couple of potatoes or pasta to the ingredients.
See also a video recipe on how to make zucchini soup.
