Summer Vegetable Chicken Soup Recipes

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 CHICKEN-VEGETABLE SOUP

Steps:

• Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.
• Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.

POTLUCK CHICKEN VEGETABLE SOUP

Steps:

• Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

SUMMER CHICKEN AND VEGETABLE SKILLET

Steps:

• Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
• Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
• Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
• Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.