Summer Chicken Noodle Soup

By tcasteel2000

Everyone’s favorite classic chicken noodle soup using summer vegetables! So hearty, comforting and cozy, even in the heat!

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
• Kosher salt and freshly ground black pepper
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 8 cups chicken stock
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup corn kernels, frozen, canned or roasted
• 2 bay leaves
• 1 sprig rosemary
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves

Preparation

Step 1

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add zucchini, squash and garlic, and cook, stirring occasionally, until tender and browned, about 2-3 minutes. Stir in thyme and oregano until fragrant, about 1 minute.

Whisk in chicken stock, cannellini beans, corn, bay leaves and rosemary until slightly thickened and heated through, about 5 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.