Creamy Chicken & Zucchini Soup

Maybe it's the age factor, or maybe it's the horror image of seeing the needle on the weighing machine going up, up, up, there are times when I simply didn't have much appetite for dinner.

So, this is where all my recipes for soups come in handy. Most of them are easy to make, and soups seem to be healthier too. Ok, maybe minus the cream and butter and other fattening ingredients. But whatever it is, some soups are still much better than any high carb or high fat meals.

This is my first time trying a creamy soup, and it tasted just all right, though we felt that it was a bit too buttery. A few dash of black pepper solved the problem. However, we didn't managed to finish it, because after a while, it became kind of too "heavy",most likely due to the combination of the cream and butter.

Creamy Chicken & Zucchini Soup
(adapted from Quick Short Chicken Recipes)

4 servings

Ingredients :

- 20g butter
- 3 chicken breast fillets, thinly sliced
- 800g zucchini, grated
- 1 onion, grated
- 2 cloves garlic, crushed
- 2 tablespoons plain (all-purpose) flour
- 750ml (3 cups) chicken stock
- 250ml (1 cup) cream

Direction :

1) Melt the butter in a large saucepan, add the chicken and cook over medium heat for 1-2 minutes, or until the chicken changes colour.

2) Add the zucchini, onion and garlic, and cook, stirring occasionally, for 5 minutes.

3) Stir in the flour and cook for 1 minute. Add the stock, bring to the boil, stirring until it boils and thickens slightly. Reduce the heat and simmer for 1 minute.

4) Stir in the cream and cook for 2 more minutes. Season and serve.