Ingredients For Zucchini Potato Soup

  • 5 cups chicken broth
  • 1 lb. zucchini, thinly sliced
  • 1 large baking potatoes, peeled and thinly sliced
  • 1 1/4 cups sliced onion
  • 3 eggs
  • 2 tbs. lemon juice
  • 2 tsp. dried dill
  • Salt and black pepper to taste

Step By Step Directions: Zucchini Potato Soup

1 In a saucepan over medium heat, add the chicken broth, zucchini, potatoes, and onion. Bring the soup to a boil and reduce the heat to low. Place a lid on the pan and simmer for 15 minutes or until the potatoes are tender.

2 In a small bowl, add the eggs and lemon juice. Add 1/2 cup broth from the soup to the bowl. Whisk until well combined and add to the soup. Stir until combined and cook for 1 minute. Do not let the soup boil after you add the egg. Remove the pan from the heat and stir in the dill, and season with salt and black pepper to taste.

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