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
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.