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Summer Vegetable Chicken Soup
Beautiful summer soup made with fresh seasonal veggies and shredded chicken in a flavorful broth.
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Yield
6
servings
4.50
from
2
votes
Ingredients
2
Tbsp
unsalted butter
1
orange bell pepper
chopped
2
small
yellow squash
sliced in 1/2 moons
1
bunch
scallions
chopped
2
cloves
garlic
minced
3
cups
chicken broth
2
(15 oz) cans
white beans
drained
1
lb
boneless, skinless chicken breast
cooked and shredded
1
(15 oz) can
fresh sweet corn
drained
For topping
sour cream
shredded Mexican cheese
Instructions
In a large stockpot or dutch oven, melt butter over medium heat. Add bell pepper and cook, stirring occasionally, until soft; about 3-4 minutes.
Add yellow squash and whites of scallions; cook additional 2-3 minutes until squash is slightly soft. Add garlic and season with salt and pepper.
Add chicken broth and white beans. Bring to boil then reduce heat and simmer for 5 minutes.
Add chicken and corn and cook additional 4-5 minutes until corn is soft and chicken is warmed through. Season again with salt and pepper, to taste.
Remove from heat and serve immediately, topped with additional scallions, sour cream, and shredded cheese.
Notes
Adapted from Food Network Magazine
Recipe by
Jennifer Meyering
https://jennifermeyering.com/summer-vegetable-chicken-soup/
All images & content are copyright ©
Jennifer Meyering
. Material may not be duplicated or republished without permission. If you would like to share this recipe, we ask that you please re-write the recipe in your own words and provide appropriate credit with a link back to the original post. Thank you!