Summer Chicken Noodle Soup
- Summer Chicken Noodle Soup
- Recipe
- Ingredients
- Instructions
Everyone’s favorite classic chicken noodle soup using summer vegetables! So hearty, comforting and cozy, even in the heat!
It’s been a very hot summer.
I mean, it’s always a boiling hot summer in Los Angeles.
Yet.
Is it weird that I’ve been home all day with this hot pot of soup?
I’m dripping sweat.
But.
I can’t stop.
With the summer veggies and cannellini beans, this is truly a bowl of hearty comfort food.
But don’t judge me too much if I’m sitting by the pool with a bowl of this soup.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Instructions
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.
