Description
This Summer Chicken Vegetable Soup is a vibrant and hearty dish made with a medley of fresh vegetables, tender chicken, and aromatic herbs. Perfect for hot days, it’s a nutritious way to enjoy summer produce.
Ingredients
- Precooked shredded chicken
- Bell pepper
- Zucchini
- Green beans
- Corn
- Green onion
- Garlic
- Chicken broth
- Smoked paprika
- Fresh dill
- White kidney beans
- Lime
- Salt
- Pepper
- Shredded Monterey Jack
- Plain yogurt or sour cream
Instructions
- In a large pot, heat the chicken broth over medium heat.
- Add the chopped green onion and minced garlic; sauté until fragrant.
- Stir in the bell pepper, zucchini, green beans, and corn; cook until they start to soften.
- Add the shredded chicken, white kidney beans, smoked paprika, salt, and pepper; simmer for 15-20 minutes.
- Stir in the fresh dill and lime juice just before serving.
- Ladle the soup into bowls and top with shredded Monterey Jack and a dollop of yogurt or sour cream.
Notes
For cooking chicken directly in the soup, add raw chicken breasts to the broth and cook until they reach an internal temperature of 165°F before shredding. You can use any combination of fresh, frozen, or canned veggies based on what’s available.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 55 mg
Keywords: Summer Chicken Vegetable Soup, chicken soup, vegetable soup, summer recipes, healthy soup