SUMMER CHICKEN VEGETABLE SOUP
Here's my version of a delicious and comforting Summer Chicken Vegetable Soup. Loaded with tons of veggies and chicken this light soup is perfect for summer and is the perfect way to use up all those in season veggies in only 30 minutes!
Provided by Joanna Cismaru
Categories Soup
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 217 kcal, Carbohydrate 17 g, Protein 20 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 39 mg, Sodium 289 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
SUMMER CHICKEN AND VEGETABLE SOUP
This soup features the beauties of the summer harvest: squash, corn, red peppers, basil and okra. Use baked or rotisserie chicken to make this recipe even simpler, or omit the chicken altogether for a vegetarian meal.
Time 15m
Yield Serves 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 270 calories, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 390 milligrams, Carbohydrate 29 grams, Protein 17 grams
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
SUMMER VEGETABLE SOUP WITH ANDOUILLE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 50 milligrams, Sodium 900 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 24 grams, Sugar 8 grams
INSTANT POT SUMMER SOUP
Clean Eating Instant Pot Summer Soup! The perfect blend of comforting and fresh for the season. Packed with all the fresh summer produce and super customizable to whatever you have on hand!
Provided by Lindsay
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Place everything except the zucchini and sweet corn in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam.
- Shred the chicken. Stir in the zucchini and sweet corn. Set to high pressure for another 5 minutes. Release the steam.
- Let the soup rest for a few minutes - it thickens up a bit as it cools. Season with more salt and pepper and whatever toppings you like. Aaand devour!
Nutrition Facts : Calories 217 calories, Sugar 7.7 g, Sodium 1341.6 mg, Fat 7.2 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 24.2 g, Fiber 4.7 g, Protein 18.3 g, Cholesterol 45.1 mg
SUMMER CHICKEN-VEGETABLE SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 370, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 57 milligrams, Sodium 993 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 23 grams, Sugar 7 grams
SUMMER VEGETABLE SOUP WITH PESTO
This summer vegetable soup is healthy yet totally satisfying - perfect for a rainy day or cool summer night.
Provided by Jennifer Segal
Categories Soups
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Turn the heat down to medium-low if the onions start to brown. Stir in the tomato paste and cook, stirring often, for 2 minutes more.
- Add the chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil. Add the orzo, then turn the heat down to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is cooked and all the vegetables are tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary. (Remember, it will taste a little bland without the pesto and Parmigiano-Reggiano.)
- Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The orzo make soak up much of the broth while in the freezer; if necessary, thin the soup out with a bit of water or broth while reheating.)
Nutrition Facts : Calories 215, Fat 9g, Carbohydrate 26g, Protein 11g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 727mg, Cholesterol 1mg
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