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5.0 from 9 votes

Summer Chicken Noodle Soup

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course , Soup
Cuisine: American , International

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

    Cup of Yum
  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.
  2. Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. 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.
  4. 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.
  5. Serve immediately.