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