Soups · Soup
Lemon Chicken & Zucchini Soup
A light chicken soup with zucchini ribbons, tender celery and a fresh lemon finish.
- Prep
- 15 min
- Cook & rest
- 25 min
- Total
- 40 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Chicken breastraw, diced500 g
- Zucchinihalf-moons400 g
- Celerythin slices120 g
- Oniondiced50 g
- Garlicminced6 g
- Olive oilSalad or cooking oil20 g
- WaterDrinking water1,000 g
- Lemon juiceRaw30 g
- Parsleychopped12 g
- SaltTable salt5 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Warm oil in a large saucepan over medium heat. Soften onion and celery for 5 minutes, stirring, then add garlic for 30 seconds.
- Add chicken, measured water, salt and pepper. Bring to a simmer and cook gently for 12–15 minutes, until the chicken reaches 165°F (74°C).
- Stir in zucchini and simmer for 4–5 minutes until tender but still holding its shape.
- Take off the heat and add lemon juice and parsley. Divide chicken, vegetables and broth evenly into 4 servings.
Kitchen notes
- The broth is made from the listed chicken and vegetables; no uncounted stock cube is needed.
- Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 6.5 g
- Fiber
- 1.9 g
- Carbs − fiber
- 4.6 g
- Protein
- 29.9 g
- Fat
- 8.7 g
- Energy
- 226 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Lemon Chicken & Zucchini Soup
For 4 servings
Meat & poultry
- Chicken breastRaw, boneless, skinless500 g
Vegetables
- CeleryRaw120 g
- GarlicRaw6 g
- OnionRaw50 g
- ZucchiniRaw, with skin400 g
Fruit & berries
- Lemon juiceRaw30 g
Oils & fats
- Olive oilSalad or cooking oil20 g
Herbs & spices
- Black pepperDried, ground1 g
- ParsleyFresh12 g
- SaltTable salt5 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/lemon-chicken-zucchini-soup/
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