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!
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.
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.
How To Make Summer Chicken Vegetable Soup
- Soften the bell pepper:Â 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.
- Build the base of the summer soup:Â 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.
- Combine the soup:Â 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.
- Add the remaining veggies:Â 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.
- Finish the Summer Chicken Vegetable Soup:Â 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.
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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Summer Chicken Vegetable Soup
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
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
Nutrition Information:
