Chicken soup isn't just for winter evenings and fighting the flu -- it's also a great showcase for fresh summer vegetables like tomatoes, peppers, and squash. Serve with a light green salad for a weekday dinner. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/summer-chicken-and-vegetable-soup —Healthline
What You'll Need
vegetable cooking spray
large onion, chopped
large tomatoes, peeled, seeded, and diced
chopped fresh thyme
vegetable stock or broth
boneless, skinless chicken breasts
green bell pepper, diced
yellow squash, diced
grated lemon zest
freshly ground black pepper
In a large saucepan sprayed with vegetable cooking spray, sauté onion until translucent, about 4 minutes. Add garlic and cook 30 seconds. Add the tomatoes and thyme and cook 4 minutes.
Add the stock and bay leaf and bring to a boil; add chicken and bring back to a simmer. Reduce heat to medium-low and cook 8 to 10 minutes or until chicken is just cooked. Remove and set aside.
Add carrot and bell pepper to simmering broth and cook for 5 minutes or until carrots are tender. Add the zucchini and simmer 3 minutes more. Stir in the lemon zest and adjust seasoning with salt and pepper.
Shred chicken and add to soup just before serving.