Summer Chicken Vegetable Soup
User Reviews
4.7
Summer Chicken Vegetable Soup
Description
This soup starts by sautéing olive oil with red bell pepper, the white parts of green onions, garlic, smoked paprika, salt, and pepper until softened and aromatic. White kidney beans and chicken broth are added and gently simmered to thicken the broth slightly. Fresh or frozen vegetables such as corn, green beans, and zucchini join the pot along with cooked chicken, cooking briefly until tender but not overdone. The soup is finished by stirring in fresh dill and lime juice for brightness.
The resulting soup offers contrasting textures from the beans, crisp vegetables, and tender chicken, balanced by smoky paprika and fresh herbal notes. It makes a light yet nourishing dish suitable for warm weather or anytime fresh vegetables are abundant.
Toppings like shredded Monterey Jack cheese and sour cream or yogurt provide optional creaminess and richness when serving. The soup stores well refrigerated for several days and can accommodate substitution of chicken or vegetables as available.
Ingredients
- 2 tablespoon olive oil
- 1 red bell pepper chopped
- 6 green onions chopped
- 2 cloves garlic minced
- 2 teaspoon smoked paprika
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 15 ounce white kidney beans 1 can
- 4-6 cups chicken broth no sodium added
- 1 cup corn frozen, fresh or canned
- 3 cups chicken chopped, from a rotisserie chicken, cooked
- 1 cup green beans chopped, fresh, frozen or canned
- 1 small zucchini chopped
- ¼ cup dill chopped, fresh
- lime juice of 1
Toppings
- Monterey jack cheese shredded
- sour cream or yogurt
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the bell pepper and cook for 3 to 5 minutes until it begins to soften.
- Add the white parts of the green onions (do not discard the green parts), the garlic, paprika, salt, pepper and stir. Cook for another 2 more minutes or until the garlic becomes aromatic and the onion has softened a bit.
- Add the white kidney beans and chicken broth to the pot. Start with 4 cups and then add more if necessary. I added 5 cups in total but it depends how thick you want the soup. Bring to a boil then turn down the heat to a medium and cook the beans for about 5 minutes, just until the soup slightly thickens from the beans.
- Add the corn, chicken, green beans, and zucchini to the pot, stir everything together and cook for another 2 to 3 minutes or until the green beans and zucchini are cooked to your liking. At this point taste for seasoning and adjust as necessary.
- Stir in the dill, lime juice and the green parts of the green onions.
- Serve the soup hot topped with sour cream or yogurt and Monterey Jack cheese.
Notes
- Use rotisserie chicken breasts and thighs or cook and chop fresh chicken for about 3 cups cooked meat.
- Vegetables can be fresh, frozen, or canned depending on availability.
- Store the soup in an airtight container in the refrigerator for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 217kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 289mg | 12% |
| Potassium | 548mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 45mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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