Last updated on June 25th, 2018 at 09:10 pm
Here’s my version of a delicious and comforting Summer Chicken Vegetable Soup. Loaded with tons of veggies and chicken this soup is perfect for summer and a perfect use of all those summer vegetables.
Summer is not usually the time when you eat lots of soups, but this soup is perfect for summer time because it’s loaded with fresh vegetables that are in season right now. And I mean loaded. It’s also great because if you do have all these vegetables in your fridge, it’s a great soup to make to clean up your fridge, why throw out veggies? Don’t waste, just make a yummy soup.
Soups are great because they’re one pot meals, which goes back to my love of one pot meals and this soup comes together in 30 minutes from start to finish. Basically all you do is just chop and dump in the pot.
I did add chicken to this soup because I wanted some protein, but feel free to skip it and then you have a nice vegetarian soup that’s still hearty and delicious. I usually like to buy a whole rotisserie chicken and use the breast and the thigh meat to add to soups and then I chop of the rest of the chicken and make a chicken salad with it.
My favorite thing about this soup though, has got to be the dill which is why I added lots of it. I love dill in soups, I really think dill needs to be used more in cooking. It’s fresh and gives soups and stews a really nice fresh, anise-like taste. Really good!
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. Hope you give it a try!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Here's my version of a delicious and comforting Summer Chicken Vegetable Soup. Loaded with tons of veggies and chicken this soup is perfect for summer and a perfect use of all those summer vegetables.
- 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
- Monterey Jack cheese shredded
- sour cream or yogurt
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.
Recipe Video
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.
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Store the soup in the fridge for 3 to 4 days.ย
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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.
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This soup is the BOMB! I just finished making it. The only thing I modified was the beans; I didnโt have white kidney bean, therefore I added red kidney beans. I will be making it again!! Thanks xoxo !
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!
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!
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!
My pleasure, glad you guys enjoyed it!
I love this soup, it is one of my favorites. Thanks for taking the time to share it.
Veggie soups are my favorite. Too bad my husband doesn’t like them, he’s such a cholesterol addict
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.
Thanks Patti! I do have a cookbook…30 Minute One Pot Meals, available on amazon and all major bookstores. ๐
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!
So glad you liked it, Jen!
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!
So glad you guys liked it!
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.
Yes, you can absolutely use raw chicken here and throw in any veggies you like. ๐
Your soups look so delicious! I need to try this soon!