Name: Chicken Light Soup with Carrots and Zucchini
Yield: Makes 4 servings
Cuisine: Ghanaian
Ingredients: 1 medium zucchini squash; ½ teaspoon dried thyme or other herb (or to taste; optional); 1 whole onion, peeled; 1 or 2 large carrots, peeled; 1 inch fresh ginger, peeled and coarsely chopped; 2 large tomatoes (peeled and deseeded first, if desired); 12 to 16 ounces boneless skinless chicken; 4 cups chicken stock; ¼ teaspoon dried ground red pepper (or more to taste)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

This is a quick and simple version of a light soup that has a delicate sweetness from pureed carrots. It is slightly thickened by using zucchini squash.

Ingredients

12 to 16 ounces boneless skinless chicken
4 cups chicken stock
1 or 2</

Method

Directions

Cut chicken into desired serving sizes and put into a pot with the stock, whole carrot(s), onion, and zucchini. Bring to a boil, reduce heat, and simmer for about 10 minutes or until the carrot, onion, and zucchini are softened.
Remove the carrot, onion, and zucchini and put in an electric blender, along with the tomatoes, ginger, and 1 cup