Hearty Chicken and Zucchini Soup
  • 3 pieces boneless, skinless chicken breasts
  • 2½ cups broth from the cooked chicken
  • 2-4 tablespoons olive oil
  • 1 Yukon gold potato, peeled and diced. [Be sure to dry very well before cooking]
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly grated black pepper
  • 3 zucchini, peeled and diced
  • 5 garlic cloves, minced
  • 1 tablespoon finely chopped fresh parsley (optional)
  • 1 box of Saffron Road Artisan Roasted Chicken Broth (5 cups)
  • 1 pound chopped frozen spinach
  • Freshly grated Parmesan cheese (optional)
  1. In a small saucepan, boil the chicken in about 3 cups of water. Let cook for about 20 minutes, covered over medium heat.
  2. Meanwhile, in a large soup pan or Dutch oven, gently heat the olive oil. Once warmed, add the diced potato. salt and pepper. (The salt helps to prevent the potato from sticking to the pan).
  3. Saute for about 2-3 minutes, or until they are softened and slightly browned on each side.
  4. Add the zucchini and garlic and fresh parsley, if using.
  5. Remove the cooked chicken and put onto a plate to let cool slightly. Once cooled, use a chef's knife to chop it into small pieces.
  6. To the large pot of vegetables, add the water from the boiled chicken, the entire box of Saffron Road's Artisan Roasted Chicken Broth, and the chopped chicken. Bring the mixture to a boil.
  7. Once boiling, reduce the heat to a simmer and add the frozen spinach.
  8. Cook on medium-low heat for about 15 minutes or until the spinach is thoroughly cooked.
  9. Ladle the soup into bowls and serve with freshly grated Parmesan cheese on top, if desired.
Recipe by Authentic World Cuisine | Saffron Road at https://saffronroad.com/25906-2/