Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast, cubed into ½-inch pieces
  • 3 medium zucchini, diced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • ½ cup heavy whipping cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Increase heat to medium-high and add the cubed chicken breast. Cook until the chicken is seared on all sides and no longer pink on the outside, approximately 4–6 minutes.
  3. Stir in the diced zucchini, dried oregano, salt, and pepper. Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the zucchini is tender and the chicken is cooked through.
  4. Remove the bay leaf. For a velvety texture, use an immersion blender to pulse the soup 3–4 times (do not fully purée). Stir in the heavy whipping cream and lemon juice. Heat through for 2 minutes without boiling to prevent the cream from separating. Garnish with fresh parsley.