"There's no fancy name for this cozy soup...Sorttttaa like Zuppa Toscana but replace the potatoes with zucchini, and we're seasoning our own ground chicken."
Creamy chicken soup with zucchini and kale
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 5mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 4 slices chopped bacon
- 1 pound ground chicken
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon fennel seed
- 1/2 teaspoon kosher salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 sliced yellow onion
- 1 tablespoon white wine vinegar
- 4 cloves minced garlic
- 1 chopped zucchini
- 1 tablespoon unsalted butter
- 32 ounces low sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded parmesan
- 1/2 lemon
- 4 cups kale, stems removed
Method
Step 1
Drop bacon pieces into a large heavy bottomed pot or dutch oven to crisp. Remove from pan and set aside.
Step 2
Add ground chicken, plus spices and seasonings. Cook to brown. Remove from pan.
Step 3
Add onion, and white wine vinegar to deglaze the pan. Cook to soften onion.
Step 4
Add zucchini, butter and garlic. Cook until garlic is fragrant.
Step 5
Add about 1 cup of the chicken broth, bring to a boil and simmer to reduce by half. (this allows the veggies to soak up a lot of flavor)
Step 6
Pour in the rest of the broth, and return to boil.
Step 7
Reduce to simmer, and stir in kale. Return chicken to pot. Simmer for about ten minutes, to soften zucchini.
Step 8
Add heavy cream, and parmesan... Stir to melt parmesan. Taste and adjust salt and pepper as needed.
Step 9
Finish with a squeeze of lemon juice and serve topped with bacon pieces and more shredded parmesan.