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Home / Recipes
30 minutes
4.66 from 26 votes
19 Comments

Summer Chicken Vegetable Soup

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by: Joanna Cismaru
07.01.19
Updated: 10.04.20

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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!

a bowl of soup filled with vegetables and chicken

Summer is not usually the time when you eat lots of soups, but this soup is perfect for warmer weather because it’s loaded with fresh vegetables that are in season right now. And I mean loaded, partially because I needed to clear some veggies out of my fridge but waste not want not right? Don’t waste, just make a yummy soup in 30 minutes!

I wanted to bulk this soup up a bit more with some protein so I threw in some cooked chicken. You can either buy a nice precooked rotisserie chicken from the grocery store or use up some of these Roast Chicken leftovers. Either way you’ll be thanking me in the comments for such a heavenly dinner, and you’re welcome.

This soup is also quite versatile, you don’t have to follow my recipe to a tee. Feel free to add in more spices and herbs and whatever veggies you have in your fridge. And on a last note, do not skip the toppings, I think you really need a bit of sour cream or yogurt to the soup and a bit of cheese. It really does finish the soup nicely.

a ladle holding a scoop of soup over a large pot

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Olive oil – We want a nice neutral tasting oil to soften our bell pepper.
  • Chicken – I used precooked chicken shredded up nicely. If you want to cook chicken right in the soup refer to my notes section on how exactly to do that.
  • Veggies – Bell pepper, zucchini, green beans, and corn. You can use fresh, frozen, or canned.
  • Onion – Today we’re using green onion, chopped up nicely.
  • Garlic – Use as much or little as you like.
  • Broth – Chicken broth is our base today, low sodium or no sodium added.
  • Spices – We’re just using smoked paprika today. It’s a great flavorful addition that will add complexity to this soup.
  • Herbs – Fresh dill is recommended but if dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
  • Beans – 1 can of white kidney beans. They’re chock full of fiber and protein!
  • Lime – The fresh juice from one lime.
  • Seasoning – Salt and pepper.
  • Toppings – Shredded Monterey Jack and a dollop of either plain yogurt or sour cream.
a bowl with soup filled with vegetables, chicken, and topped with cheese.

How To Make Summer Chicken Vegetable Soup

  1. Soften the bell pepper: 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.
  2. Build the base of the summer soup: 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.
  3. Combine the soup: Add the white kidney beans and chicken broth to the pot. Start with 4 cups and then add more if necessary depending on 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.
  4. Add the remaining veggies: 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.
  5. Finish the Summer Chicken Vegetable Soup: 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.
a large pot of soup filled with vegetables and chicken with a ladle

Other Cooking Options

If you’d like to whip up this recipe using some cooking methods other than the stove, here’s some instructions for you.

Slow cooker

This recipe is easy to make in the slow cooker, just combine all the ingredients save the chicken and corn in your slow cooker and cook on low for 2 – 4 hours. In the last 15 – 20 minutes add the corn and shredded chicken.

Pressure cooker

  • Follow the instructions written above for making the vegetable soup but saute the veggies and garlic right in the pot of your pressure cooker.
  • When you incorporate the broth be sure to really scrape the bottom of the pot to be sure you don’t get a burn notice.
  • Add remaining ingredients save for the chicken and corn and close the lid according to manufacture instructions, set the pressure on high and allow to cook for 7 minutes.
  • Allow the pressure to release properly before removing the lid and adding the chicken and corn. Serve hot and garnish away!

Leftovers

In the fridge this soup will last for 3 – 4 days in an airtight container as the flavors really co-mingle and get to know each other.

Can I freeze this dish?

This soup is a great candidate for freezing! Just keep in mind that the veggies might be softer when they thaw. Store in an airtight container and it will keep in your freezer for 4 – 6 months. Just thaw overnight in the fridge and heat back up on the stove when ready to eat.

Craving More Soup? Try These Delicious Recipes:

  • Brazilian Shrimp Soup
  • Avgolemono Soup
  • Chicken And Dumplings
  • French Onion Soup
  • Broccoli Cheese Soup
  • Mulligatawny Soup
  • Chicken Tortilla Soup
  • Cabbage Soup

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overhead shot of a ladle taking a scoop of summer chicken and vegetable soup

Summer Chicken Vegetable Soup

4.66 from 26 votes
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
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!

Ingredients

  • 2 tbsp olive oil
  • 1 red bell pepper chopped
  • 6 green onions chopped
  • 2 cloves garlic minced
  • 2 tsp smoked paprika
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 15 oz white kidney beans 1 can
  • 4-6 cups chicken broth no sodium added
  • 1 cup corn frozen, fresh or canned
  • 3 cups cooked chicken chopped, from a rotisserie chicken
  • 1 cup green beans chopped, fresh, frozen or canned
  • 1 small zucchini chopped
  • 1/4 cup fresh dill chopped
  • juice of 1 lime

Toppings

  • Monterey Jack cheese shredded
  • sour cream or yogurt
US Customary – Metric

Instructions

  • 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.

Video

Recipe Notes

For the cooked chicken, I usually buy a rotisserie chicken and use the breasts and the thighs or chicken legs to get 3 cups of cooked chicken. You could alternately use uncooked chicken breast and/or thighs, chop it up and add it at the beginning to the olive oil and cook it for a few minutes until the chicken is no longer pink.
Store the soup in the fridge for 3 to 4 days. 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Nutritional information does NOT include sour cream and cheese.
 

Nutrition Information:

Calories: 217kcal (11%)Carbohydrates: 17g (6%)Protein: 20g (40%)Fat: 8g (12%)Saturated Fat: 2g (13%)Cholesterol: 39mg (13%)Sodium: 289mg (13%)Potassium: 548mg (16%)Fiber: 5g (21%)Sugar: 4g (4%)Vitamin A: 1110IU (22%)Vitamin C: 28.5mg (35%)Calcium: 45mg (5%)Iron: 2.2mg (12%)
Course:Soup
Cuisine:American
Keyword:soup recipe, summer soup, vegetable soup
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
30-Minute One-Pot Meals Cookbook by Joanna Cismaru

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Cooki says

    July 2, 2019 at 10:49 am

    5 stars
    You recommend different veggies & herbs. Do the herbs have match the veggies. Can you mix & match also can you use majority of herbs at the same time. Love soup all year round.

    Reply
    • Joanna Cismaru says

      July 2, 2019 at 11:33 am

      Yes, mix and match and most importantly use your favorites.

      Reply
  2. Rita says

    July 2, 2019 at 9:33 am

    5 stars
    Jo recipe so yummy! Ingredients perfect! Can’t eait to yry it! Additions great suggestions

    Reply
  3. Nisy says

    September 16, 2018 at 6:21 pm

    5 stars
    This soup is the BOMB! I just finished making it. The only thing I modified was the beans; I didn’t have white kidney bean, therefore I added red kidney beans. I will be making it again!! Thanks xoxo !

    Reply
  4. CLA Safflower says

    February 12, 2018 at 10:18 am

    I had my own chicken vegetable soup version but this one looks amazing and according to your comments taste even better. Can`t wait to make it. I will return with an update. Pinned!

    Reply
  5. Virginia says

    December 8, 2017 at 2:39 am

    5 stars
    I made this tonight for my brother, daughter and partner. They all loved it. Brother and daughter both asked for the recipe. Oh, and I loved it too!

    Reply
  6. Macy says

    August 24, 2017 at 10:27 pm

    5 stars
    Just made this for dinner and it was great. I wanted a vegetarian dinner so I left out the chicken and subbed half of the broth for tomato juice. My husband raved about it. Thanks for the great recipe!

    Reply
    • Joanna Cismaru says

      August 25, 2017 at 6:10 am

      My pleasure, glad you guys enjoyed it!

      Reply
  7. Maya S. says

    August 13, 2017 at 8:21 am

    I love this soup, it is one of my favorites. Thanks for taking the time to share it.

    Reply
  8. Elizabeth Jones says

    August 4, 2017 at 3:37 pm

    5 stars
    Veggie soups are my favorite. Too bad my husband doesn’t like them, he’s such a cholesterol addict

    Reply
  9. Patti Sosnowski says

    August 2, 2017 at 12:00 pm

    Perfect way to use up garden veggies and fresh corn. I love trying your recipes. I wish I could have them all in one book.

    Reply
    • Joanna Cismaru says

      August 2, 2017 at 12:07 pm

      Thanks Patti! I do have a cookbook…30 Minute One Pot Meals, available on amazon and all major bookstores. 🙂

      Reply
  10. JenH says

    August 2, 2017 at 7:31 am

    We made this last night and I can’t wait until lunch today for leftovers! This is definitely a new favorite in our house. LOVE the dill!

    Reply
    • Joanna Cismaru says

      August 2, 2017 at 9:05 am

      So glad you liked it, Jen!

      Reply
  11. Terri says

    August 1, 2017 at 7:56 am

    5 stars
    I tried this one last night but needed to use up what leftovers I had in the fridge, freezer and pantry. I didn’t have any green onions so I used 1/2 Vidalia onion. And not enough chicken broth so I made up the difference with Spanish sherry (to go with the Spanish smoked paprika of course). Turned out delicious and hubby wants this soup in the permanent recipe box with the ancient recipe cards from aunts, grandmothers etc that get used over and over again. The finish with squeeze of lemon, dab of plain yogurt and chopped fresh dill really brought out the flavours in the soup. Thanks for the recipe!

    Reply
    • Joanna Cismaru says

      August 1, 2017 at 9:41 am

      So glad you guys liked it!

      Reply
  12. Dorothy Dunton says

    July 31, 2017 at 1:21 pm

    Hi Jo. I always cram as many vegetables as I can into soups, it was a way to get my kids to eat things they thought they didn’t like (cabbage). I eat soups, chili and casseroles whenever I get a craving which has nothing to do with the weather. I rarely buy rotisserie chicken, I usually start with raw chicken so it creates nice chicken stock, but I can certainly appreciate the time factor.

    Reply
    • Joanna Cismaru says

      July 31, 2017 at 2:56 pm

      Yes, you can absolutely use raw chicken here and throw in any veggies you like. 🙂

      Reply
  13. Heghineh says

    July 31, 2017 at 11:40 am

    5 stars
    Your soups look so delicious! I need to try this soon!

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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