Chicken Zucchini Soup

Ingredients

• 1 tablespoon olive oil (14 g)
• 1 pound boneless, skinless chicken breast, cut into pieces (454 g)
• 1 medium yellow onion, diced (150 g)
• 2 celery stalks, diced (100 g)
• 3 garlic cloves, minced (9 g)
• 1 teaspoon kosher salt (6 g)
• 1 can no-salt-added diced tomatoes with juices (411 g)
• 4 cups unsalted chicken broth (946 g)
• 2 medium zucchini, diced (400 g)
• 2 tablespoons lemon juice (30 g)
• 1/4 cup chopped parsley (15 g)
• 1/2 teaspoon black pepper (1 g)

Instructions

1. Prep vegetables. Dice the onion and celery. Cut the zucchini into half-inch pieces, mince garlic, and set zucchini aside. Keeping it separate makes it easier to add at the correct point.
2. Brown chicken. Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper, then cook for about 5 minutes, stirring occasionally, until golden at the edges. Transfer chicken to a bowl.
3. Cook aromatics. Lower heat to medium. Add onion and celery to the pot and cook for 5 minutes, stirring often, until softened. Add garlic and stir for 30 seconds. Scrape up browned bits from the pot bottom.
4. Simmer broth. Add diced tomatoes with juices and chicken broth. Bring to a gentle simmer. Return chicken and any juices to the pot, then simmer uncovered for 8 minutes to bring the flavors together.
5. Add zucchini. Stir in zucchini and simmer 6 to 8 minutes, until tender but distinct. Check that the thickest chicken pieces reach 165°F in the center before removing the pot from heat.
6. Finish soup. Stir in lemon juice and parsley. Taste and adjust seasoning after the lemon is incorporated. Ladle into four bowls, or cool and pack into individual containers for later meals.

Notes

• Chicken thigh is a workable trade-off for breast, bringing a richer broth and more tender pieces. Cut either option evenly so it cooks at the same rate.
• Use a low-sodium or unsalted broth when possible because tomato and broth salt levels differ widely. Adjust final seasoning after lemon juice is added.
• For a thicker bowl, mash a few zucchini pieces against the pot side before adding parsley. This changes the texture without adding another ingredient.

Nutrition Facts