Chicken Light Soup with Carrots and Zucchini

Preparation info

  • Difficulty


  • Makes



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.


  • 12 to 16 ounces boneless skinless chicken
  • 4 cups chicken stock
  • 1 or 2 large carrots, peeled
  • 1 whole onion, peeled
  • 1 medium zucchini squash
  • 2 large tomatoes (peeled and deseeded first, if desired)
  • 1 inch fresh ginger, peeled and coarsely chopped
  • ¼ teaspoon dried ground red pepper (or more to taste)
  • ½ teaspoon dried thyme or other herb (or to taste; optional)



  1. 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.
  2. Remove the carrot, onion, and zucchini and put in an electric blender, along with the tomatoes, ginger, and 1 cup of broth from the pot. Puree and then return to the soup pot.
  3. Add the thyme, if using, and allow the soup to simmer for another 15 minutes while the flavors blend. Taste for seasoning.

To serve

Serve this soup with Ghana-Style Dumplings (Fufu) or other starch of your choice.


Substitute tomato sauce for the fresh tomatoes.