Easy Mediterranean Zucchini Chicken Soup Recipe Is Good for the Mind, Body & Soul by Elisa Schmitz

It's no secret that chicken soup is good for the mind, body and soul. The chicken soup recipes on 30Seconds are packed with flavor and nutrition, making chicken soup a perfect choice for lunch or dinner – especially when it's so easy to make.

This flavorful Mediterranean zucchini chicken soup recipe is super simple to prepare, but it tastes like it simmered on the stove all day. The health benefits of chicken soup are legendary. But this soup has the added bonus of the flavor and health benefits of zucchini, too. It also features chopped fingerling potatoes, which make wonderful little slices that fit on a spoon perfectly.

Here's your shopping list for this savory chicken soup recipe: olive oil, onion, garlic, chicken breast, potatoes, celery, carrots, zucchini, chicken broth and Mediterranean seasoning. This flavor-packed, gluten-free soup is ready in only about 45 minutes, making it an easy option for lunch or dinner.

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Cuisine: American 
Prep Time: 15 minutes 
Cook Time: 30 minutes 
Total Time: 45 minutes 
Servings: 10

Ingredients

• 1 pound chicken breast, chopped
• 2 tablespoons olive oil
• 1/2 cup onion, diced
• 3 teaspoons garlic, minced
• 1 cup celery (leaves and stems), chopped
• 1 cup carrots, chopped
• 2 cups potatoes, sliced (I used fingerlings)
• 2 cups zucchini, chopped
• 2 teaspoons Mediterranean seasoning
• 64 ounces chicken broth or bone broth
• parsley or cilantro, for garnish (optional)

Helpful Products

• Mixing Spoon
• Soup Pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Airtight Containers
• Garlic Press
• Pepper Grinder
• Dutch Oven
• Wooden Spoon

Recipe Notes

• Feel free to add any vegetables you prefer, such as broccoli or green beans.

• I used fingerling potatoes and cut them into cute slices, but you can use whichever potatoes you prefer.

• Serve with warm bread, breadsticks or your favorite crackers, if desired.

• Store the soup in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop in a saucepot.

• This soup freezes well – you may want to have some in reserve for a rainy (or snowy) day!

Here's how to make it:

1. To a large soup pot or Dutch oven over medium heat, add the olive oil, onions and garlic. Stir to combine. Add the celery, carrots and potatoes. Stir to combine.
   
2. Add the chicken, zucchini and the seasoning. Season with salt and pepper, if desired. Stir to combine. Sauté until chicken is mostly cooked through, about 5 minutes.
   
3. Add the chicken broth and stir to combine. Cover and allow to simmer until all is cooked through and zucchini is tender (not mushy), about 20 minutes.
   
4. Serve immediately in your favorite soup bowls and with a side of warm bread or crackers, if desired.
   

Nutrition Facts Per Serving

Calories: 140

Total Fat: 5.1g

Saturated Fat: 0.7g

Cholesterol: 29mg

Sodium: 654mg

Total Carbohydrate: 8.4g

Dietary Fiber: 1.5g

Total Sugars: 2.2g

Protein: 14.5g

Vitamin D: 0mcg

Calcium: 27mg

Iron: 1mg

Potassium: 587mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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