Comforting vegetable soup that will warm the soul! This hearty homemade chicken soup is made with fresh zucchini and homegrown chicken turned into stock. This is the perfect summer soup! with a hint of lemon and fresh cilantro. This soup is a must try!
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This is no ordinary chicken soup
Chicken noodle soup without the noodles? Yes this soup has a twist! instead of noodles this soup includes zucchini then a little splash of fresh lemon juice for freshness, then topped off with cilantro. The ultimate summer soup, if I say so myself. Even though we have this soup all year round…Every time I have it, it reminds me of warmer days. I first tried this soup at a friends house, she learned how to make this while she was visiting Ukraine. And ever since I have been hooked.
Is soup healthy?
This soup has the most delicious broth! Or Golden liquid as I like to call it. It is made from organic chicken that is slowly cooked then added fresh vegetables to achieve a hearty yet a light soup. Warm, nutritious, and flavorful soups are perfect for family dinner.
Growing up my mother made soup everyday, she always said that our tummies need to have liquids every day. My dad has soup as an appetizer at almost every meal. I mean why wouldn’t he? soups are filled with vegetables and nutrients! We are a household who loves soups. I try to make my kids eat them at a young age. Every time I feel a cold coming on I make tons of healthy soup. I even put the broth in a bottle for my 1 year old. Soups are a good way to pack a lot of nutritious vegetables that your kids otherwise wont eat.
Tools you will need to make homemade chicken soup
6 Quart pot
Pan for frying
knife and cutting board
Peeler
Grater
Ingredients
1 Chicken bouillon cube ( if you have Vegeta on hand you can add that instead)
6 Quarts water
1 whole chicken
13 oz fresh zucchini or 1 small one
3-4 medium potato’s
3 medium carrots
1 onion
2 1/2 tsp salt
1 tsp ground black pepper
2 tbl butter
2 bay leaves
1/2 bunch of Cilantro
2 tbl chopped dill
juice from 1/2 lemon
How to make Homemade chicken soup
If you want his soup to be as pure as possible, chicken soup is best to make with either with a homegrown chicken or an organic chicken from the store.
Cut the chicken into parts then add it to your pot. To the pot add 2 bay leaves and salt. Fill it with water to the top. Bring it to a boil, once the water is boiling turn it down to a simmer. Skim off any impurities that come to the top. Close with a lid and simmer for 3 hours.
The slow simmer makes the most delicious broth! ( A simmer is when there is only a few bubbles happening, Once the water boils, turn the heat down to low)
While the chicken is simmering, peel the carrots and chop the onion into small cubes. Shred the carrots on the bigger setting of the shredder.
Sautee the onion on a medium low heat in a pan with 2 tbl of butter for 5 minutes. After 5 minutes add the shredded carrot and continue to sauté for another 5 minutes. Stir to prevent from burning. Set aside till the chicken is ready.
Peel and chop the zucchini into small cubes. Also peel and cube the potato into small bite size. Keep them in cold water till they are ready to go into the soup.
Once the chicken is done cooking, I like to clean the edges with a paper towel inside the pot to get rid off all the impurities.
To the pot add 1 cube of chicken bullion, black ground pepper, and the potato’s. Continue to simmer till the potato’s are almost done cooking, then add the carrot with onions, simmer for 5 minutes.
Add the zucchini and the lemon juice. Simmer for an additional 5 minutes then turn off the heat.
Chop the fresh herbs, add them to the soup. Taste for salt and add if it needs more. Enjoy!
We enjoyed our soup with the best focaccia bread this made for the perfect dinner!
Homemade chicken soup
Equipment
- 6 quart pot
- pan for frying
- Knife and cutting board
- peeler
- Grater
Ingredients
- 6 quarts water
- 1 chicken builiion ( if you have Vegeta on hand you can add that instead)
- 1 whole chicken
- 1 onion
- 3-4 medium potato
- 3 carrots
- 13 oz zucchini (or 1 small)
- 2 1/2 tsp salt
- 1 tsp ground black pepper
- 1/2 bunch cilantro
- 2 tbl dill
- 2 bay leaves
- 2 tbl butter for frying
- juice from 1/2 lemon
Instructions
- Cut the chicken into parts then add it to your pot. To the pot add 2 bay leaves and salt. Fill it with water to the top. Bring it to a boil, once the water is boiling turn it down to a simmer. Skim off any impurities that come to the top. Close with a lid and simmer for 3 hours.The slow simmer makes the most delicious broth! ( A simmer is when there is only a few bubbles happening, Once the water boils, turn the heat down to low)
- While the chicken is simmering, peel the carrots and chop the onion into small cubes. Shred the carrots on the bigger setting of the shredder.
- Sautee the onion on a medium low heat in a pan with 2 tbl of butter for 5 minutes. After 5 minutes add the shredded carrot and continue to sauté for another 5 minutes. Stir to prevent from burning. Set aside till the chicken is ready
- Peel and chop the zucchini into small cubes. Also peel and cube the potato into small bite size. Keep them in cold water till they are ready to go into the soup.
- Once the chicken is done cooking, I like to clean the edges with a paper towel inside the pot to get rid off all the impurities.To the pot add 1 cube of chicken bullion, black ground pepper, and the potato’s. Continue to simmer till the potato’s are almost done cooking, then add the carrot with onions, simmer for additional 5 minutes.
- Add the zucchini and the lemon juice. Simmer for an additional 5 minutes then turn off the heat.Chop the fresh herbs, add them to the soup. Taste for salt and add if it needs more. Enjoy
Don’t throw out the scraps!
I save all the scraps in my compost bucket that I later serve to my chickens! I love this compost bucket, it sits nicely on my countertop!
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