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Chicken & Zucchini Soup

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

20g butter
3 chicken breast fillets finely sliced, or equivalent in left over cooked chicken
800g zucchini grated
2 cloves garlic crushed
1 carrot grated
2 tablespoons plain flour
3 cups (750 ml) chicken or vegetable stock
1 cup (250 ml) milk

Melt butter in a large pot. Add uncooked chicken and cook until done but not browned. Add zucchini, carrot, garlic and cook for 5 minutes stirring occasionally.
Stir in flour and cook for a couple of minutes. Add stock and cooked chicken and bring to boil, stirring until soup thickens slightly. Simmer for a minute or two. Stir in milk and season with salt and pepper. Serves 4

This recipe can be halved to serve 2. A quick, colourful and tasty way of using up courgettes/zucchini.

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