Tired of the same old soup recipes? Looking for something that won’t fill you out but instead fill you up while also being healthy? Don’t grab that canned soup from the pantry but instead, create this fresh and tasty chicken, zucchini and potato soup that the entire family will love.
With low sodium content and a bit of nutmeg for some extra flavor, this soup is bound to be a favorite while you’re on a diet, staying trim, and looking to replace your diet with healthier alternatives. Plus, all of the ingredients are easily found at any local grocery store or supermarket and can make for a great Sunday night dinner.
In fact, it is a great make it and leave it type of meal as everything can be done with a crock pot to help save you on time.
Here is what you’ll need to make this hearty soup:
- 2 lbs. of potatoes, cut and peeled into square inch pieces
- 2 lbs. of chicken breast
- 2 lbs. of fresh zucchini, also cut into square inch pieces
- Two medium onions, chopped
- 5 cups of chicken broth, low sodium
- 1/2 teaspoon of nutmeg
- 1 tablespoon of Greek yogurt, unsweetened (optional)
And here’s how to make the soup:
- Set up your crock pot and add in all the ingredients together, making sure to layer in the potatoes first and then the chicken and then adding in the zucchini and onions last. Pour in the chicken broth and finally sprinkle in the nutmeg on top of everything.
- Cover the crock pot and let it cook for about eight to ten hours on the low heat setting. Once the soup has thoroughly cooked, take a few minutes to shred the chicken with a fork and add a dollop of the unsweetened Greek yogurt in a bowl of soup for added taste if desired.
