Curried Chicken, Mushroom and Zucchini Soup


Now that winter’s on its way and the evenings are drawing in, our cravings for warm wholesome meals will naturally increase. If you need some inspiration for dinner this evening, why not try this delicious and nutritious curried chicken soup with mushrooms and zucchini. This recipe has been provided by top Australian nutritioniest Susie Burrell.


Serves 4 people

  • 1 tablespoon low-fat dairy-free spread
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 1 teaspoon curry powder
  • 200g chicken breast fillets, thinly sliced
  • 2 cups (500ml) water 
  • 1 litre (4 cups) chicken stock
  • 4 medium zucchini, grated coarsely
  • 1 cup sliced mushrooms
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro


  1. Melt the spread in a large saucepan
  2. Cook onion and garlic, stirring, until onion softens.
  3. Add curry powder; cook and stir until the mixture is fragrant.
  4. Add chicken; cook and stir for 2 minutes.
  5. Add the water and stock; bring to a boil.  
  6. Reduce heat; simmer, cover for 10 minutes.
  7. Add zucchini and mushrooms; cook and stir for about 5 minutes or until chicken is cooked through.
  8. Garnish servings with basil and cilantro

Susie Burrell

Please note: This blog aims to supply user-friendly nutrition information for busy people without comprising on food taste and quality but should be used as a guide only and not in place of advice from your own dietitian or medical specialist. For further information on this topic, please consult your health professional. The content of this blog, including attachments, may be privileged and confidential. Any un-authorised use of this content is expressly prohibited. Any views that are expressed in this message are those of the individual sender, except where the sender expressly, and with authority, states them to be the views of Susie Burrell Pty Ltd.
Tags: Dinner Protein
Category: Recipes

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