Cozy Chicken & Zucchini Veggie Soup

Created on September 20th, 2025 at 06:47 pm

A nourishing bowl of comfort & flavor

Looking for a warm, comforting meal that’s both hearty and healthy? This Cozy Chicken & Zucchini Veggie Soup is the answer to busy weeknights, chilly days, or when you just need a nourishing bowl of goodness. Packed with lean protein, vibrant vegetables like zucchini and squash, and flavored with Italian herbs, this soup delivers major comfort with minimal effort. Plus, it’s quick to whip up and easy to adapt for dairy-free or vegetarian eaters! Whether you’re meal prepping or serving it fresh from the pot, this chicken and squash soup is a must-try for anyone craving homemade flavor with wholesome ingredients. 🥕🍗

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🌟 Why You’ll Love This Recipe

This zucchini chicken soup is the kind of dish that feels like a warm hug in a bowl. It’s incredibly versatile — use leftover chicken or rotisserie, swap in whatever veggies you have on hand, and tweak the broth to suit your taste. It’s budget-friendly, packed with simple pantry staples, and perfect for feeding the whole family. Clean-up is a breeze (just one pot!), and it stores beautifully for leftovers or meal prep. Plus, with options for making it dairy-free or vegetarian, it’s a flexible favorite for just about any dietary preference.

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⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4–6

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📝 Ingredients List

• 3 tablespoons butter (or olive oil for dairy-free)
• 2 cloves garlic, minced
• ½ cup chopped onion
• ½ cup sliced celery
• ½ cup sliced carrots
• 1 cup halved yellow squash slices
• 1 cup halved zucchini slices
• 6 cups chicken stock (or vegetable broth for vegetarian)
• 2 cups cooked and cubed chicken (or white beans for vegetarian)
• 1 teaspoon Italian herbs
• Salt to taste

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✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large soup pot or stockpot
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Wooden spoon or spatula
• Ladle
• Soup bowls

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🥄 Step-by-Step Beginner-Friendly Instructions

1. Prep Your Ingredients 🧄
Chop the zucchini, yellow squash, celery, carrots, onion, and garlic. Dice the cooked chicken into bite-sized cubes. Set everything aside for easy assembly.

2. Sauté the Veggies 🧅
In a large soup pot, melt the butter (or olive oil) over medium heat. Add the onion, garlic, carrots, celery, zucchini, and squash. Sauté for about 5–6 minutes until they begin to soften and smell fragrant.

3. Add Chicken & Broth 🍗
Stir in the diced cooked chicken and pour in the chicken stock. Make sure everything is covered with broth. Bring to a gentle simmer.

4. Simmer & Season 🫙
Let the soup simmer for 15–20 minutes, or until the veggies are tender but not mushy. Stir in Italian herbs and salt to taste. The broth should be clear and flavorful.

5. Serve & Enjoy! 🍲
Ladle the soup into bowls and serve hot. Garnish with fresh parsley or a squeeze of lemon if desired.

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💡 Pro Tips

• Storage: Keeps well in the fridge for up to 4 days. Freeze in portions for up to 2 months.
• Dairy-Free Option: Use olive oil or coconut oil instead of butter.
• Vegetarian Swap: Sub chicken with white beans, chickpeas, or tofu and use vegetable broth.
• Add-Ins: Add spinach or kale during the last 5 minutes of cooking for extra greens.

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📊 Nutrition Table (Per Serving)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.