Summer Chicken Noodle Soup
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
American, International
Summer Chicken Noodle Soup
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Everyone's favorite classic chicken noodle soup using summer vegetables! So hearty, comforting and cozy, even in the heat!
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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
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 8 cups chicken stock
- 2 bay leaves
- 2 cups egg noodles
- 1 15-ounce can cannellini beans, drained and rinsed
- ½ cup corn kernels frozen, canned or roasted
- 1 sprig rosemary
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 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 and bay leaves; bring to a boil. Stir in egg noodles, cannellini beans, corn, rosemary and chicken; reduce heat and simmer until noodles are tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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