Summer Chicken Vegetable Soup Recipes

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

SUMMER CHICKEN VEGETABLE SOUP

Steps:

• Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the bell pepper and cook for 3 to 5 minutes until it begins to soften.
• Add the white parts of the green onions (do not discard the green parts), the garlic, paprika, salt, pepper and stir. Cook for another 2 more minutes or until the garlic becomes aromatic and the onion has softened a bit.
• Add the white kidney beans and chicken broth to the pot. Start with 4 cups and then add more if necessary. I added 5 cups in total but it depends how thick you want the soup. Bring to a boil then turn down the heat to a medium and cook the beans for about 5 minutes, just until the soup slightly thickens from the beans.
• Add the corn, chicken, green beans, and zucchini to the pot, stir everything together and cook for another 2 to 3 minutes or until the green beans and zucchini are cooked to your liking. At this point taste for seasoning and adjust as necessary.
• Stir in the dill, lime juice and the green parts of the green onions.
• Serve the soup hot topped with sour cream or yogurt and Monterey Jack cheese.

SUMMER VEGETABLE SOUP WITH ANDOUILLE

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.
• Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.
• Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.

SUMMER VEGETABLE CHICKEN SOUP

Steps:

• In a large stockpot or dutch oven, melt butter over medium heat. Add bell pepper and cook, stirring occasionally, until soft; about 3-4 minutes.
• Add yellow squash and whites of scallions; cook additional 2-3 minutes until squash is slightly soft. Add garlic and season with salt and pepper.
• Add chicken broth and white beans. Bring to boil then reduce heat and simmer for 5 minutes.
• Add chicken and corn and cook additional 4-5 minutes until corn is soft and chicken is warmed through. Season again with salt and pepper, to taste.
• Remove from heat and serve immediately, topped with additional scallions, sour cream, and shredded cheese.

SUMMER CHICKEN AND VEGETABLE SOUP

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large pot over medium-high heat.
• Add garlic and oregano and cook just until garlic begins to sizzle.
• Stir in corn and pepper and cook, stirring occasionally, until softened and garlic is golden, 3 to 4 minutes.
• Stir in broth, tomato sauce, chicken, salt and pepper and bring to a boil.
• Add okra and zucchini, reduce heat and simmer until okra is tender, about 5 minutes.
• Meanwhile, brush flatbreads all over with remaining 1 tablespoon oil and season with salt and pepper.
• Transfer to a baking sheet and broil until just toasted, 1 to 2 minutes.
• Cut into wedges.
• Remove soup from heat and stir in green onions and basil.
• Serve with toasted flatbread on the side.

SUMMER VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

SOUTHWEST CHICKEN VEGETABLE SOUP

Steps:

• Place large stock or soup pot over medium heat and add olive oil.
• Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
• Add beans, broth, water, and tomatoes. Stir.
• Bring soup to a boil, then reduce heat to low.
• Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
• Serve piping hot, sprinkling cheese over top if desired.