40 minutes.
How to cook soup with zucchini and chicken
Products for soup with zucchini and chicken
Zucchini – 1 medium-sized
Chicken thigh – 2 pieces
Potato – 4 pieces
Vermicelli – 3 tablespoons
Onion – 1 head
Carrots – 1 piece
Bulgarian pepper – 2 pieces
Parsley – half a bunch
Vegetable oil – 3 tablespoons
Salt and ground black pepper – to taste
How to cook soup with zucchini and chicken
Defrost chicken thighs if frozen; wash and dry. Pour 3 liters of water into a large saucepan, put the saucepan on the fire, salt the water and bring to a boil. Put the chicken thighs into the water, cook for 20 minutes over low heat, covered with a lid. Then lay out the chicken from the broth; cut the edible parts and return to the broth, remove the inedible parts.
Peel and finely chop the onion, wash the carrots, peel and grate on a fine grater. Heat a frying pan, add oil, put onion and fry it for 5 minutes over high heat, stirring occasionally. Add carrots and fry for 5 more minutes. Then add vegetable frying to the broth.
Peel the potatoes and cut into 1 cm cubes, put in a saucepan with soup.
Wash the sweet pepper, remove the stalk and seeds, and finely chop, then add to the pan, cook for 3 minutes. Wash the zucchini, peel and grate on a fine grater, put in the soup, cook for another 3 minutes.
Pour vermicelli into the pan, cook for another 3 minutes. Pour the soup into bowls, serve with finely chopped parsley and fresh bread.
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How to cook soup with zucchini, tomatoes and chicken
Products
Chicken fillet – 2 pieces
Zucchini – 1 piece
Celery root – half
Tomatoes – 3 pieces
Noodles – 100 grams
Onions – 1 piece
Carrots – 1 piece
Garlic – 3 teeth
Salt – 2 teaspoons
Ground black pepper – half a teaspoon
Dry basil – 1 teaspoon
Dill greens – 1 bunch
Butter – 50 grams
Water – 1.5 liters
Preparation of soup with zucchini and chicken
1. Dice 2 chicken breast fillets.
2. Dice 1 zucchini. If it is zucchini, do not remove the skin.
3. Peel half of the celery root and cut into cubes.
4. Peel the tomatoes from the skin (place for one minute in boiling water, and then immediately dip in cold water), mash the tomatoes with a fork.
5. Cut into circles 1 carrot.
6. Finely chop 1 onion, 3 garlic cloves, 1 bunch of dill.
7. Put 50 grams of butter in a frying pan and put on a small fire.
8. Pour onions and carrots into the heated oil, fry over low heat for 3 minutes.
9. Add mashed tomatoes and finely chopped garlic to the pan, mix everything, heat for 2 minutes.
10. Pour 1.5 liters of water into the pan, put the chicken breast pieces, put the pan on medium heat and bring the water to a boil.
11. Remove the foam, reduce the heat and cook for 2 minutes.
12. Add cubed zucchini, celery and noodles to the pot, cook for 5 minutes.
13. Add the contents of the pan (onions, carrots, tomatoes, garlic), add 2 teaspoons of salt and 1 teaspoon of dry basil, cook for 5 minutes.
Let the soup with chicken and zucchini stand for 15 minutes, then serve. Add dill greens and ground black pepper to each plate.
Tasty Facts
– Celery root can be replaced with bell pepper.
– The calorie content of the soup is about 100 kcal / 100 grams.
– The average cost of products (as of July 2019 in Moscow) for making soup with zucchini and chicken is from 280 rubles, usually cheaper in the summer season.
– Store vegetable soups with chicken in the refrigerator for up to 3 days, reheat before serving.