Summer Chicken and Vegetable Soup

By • August 24, 2015 0 Comments

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Author Notes:
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:


Serves 8

  • vegetable cooking spray
  • 1 large onion, chopped
  • 1 teaspoon minced garlic
  • 2 large tomatoes, peeled, seeded, and diced
  • 1 teaspoon chopped fresh thyme
  • 4 cups vegetable stock or broth
  • 1 bay leaf
  • 3 boneless, skinless chicken breasts
  • 1 cup matchstick carrots
  • 1 green bell pepper, diced
  • 1 yellow squash, diced
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. 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.
  2. 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.
  3. 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.
  4. Shred chicken and add to soup just before serving.

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