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.
