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Chilled Zucchini Soup with Chicken

A bright green bowl of chilled zucchini soup with chicken shreds and fresh herbs on top.
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Make this creamy and refreshing chilled zucchini soup with chicken for a cool, healthy summer dinner when you need a break from salads.

Ingredients

Scale
  • 2 large zucchini, chopped
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup heavy cream (or substitute for a lighter version)
  • 1/4 cup fresh basil leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lemon

Instructions

  1. Heat olive oil in a pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the chopped zucchini and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the zucchini is tender, about 15 minutes.
  4. Remove the pot from the heat and let it cool slightly.
  5. Transfer the soup mixture to a blender. Add the cooked, shredded chicken, heavy cream, basil, salt, and pepper. Blend until completely smooth and creamy.
  6. Stir in the lemon juice.
  7. Cover the soup and chill in the refrigerator for at least 2 hours, or until very cold.
  8. Serve your chilled zucchini soup cold.

Notes

  • For an even creamier texture, you can add a small avocado while blending.
  • If you prefer a dairy-free option, substitute the heavy cream with full-fat coconut milk.
  • This soup tastes best when made ahead of time, allowing the flavors to fully combine while chilling.

Nutrition

Find it online: https://purecookingjoy.com/chilled-zucchini-soup-with-chicken/

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