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Summery Chicken Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A light and flavorful chicken soup perfect for a quick, nourishing meal with fresh vegetables and herbs.

Ingredients

Broth

  • 3.5 quarts chicken stock

Vegetables and aromatics

  • 2 tbsp extra-virgin olive oil or butter
  • 2 leeks leeks, washed well and thinly sliced
  • 2 carrots carrots, peeled and thinly sliced
  • 1 red bell pepper diced red bell pepper
  • 1 zucchini thinly sliced zucchini
  • 1 yellow squash thinly sliced yellow squash
  • 2 cloves garlic, minced
  • 2 cups shredded kale, loosely packed
  • 3 cups diced cooked chicken
  • 2 bay leaves bay leaves
  • 4 thyme sprigs thyme sprigs
  • to taste salt and pepper
  • snipped chives for garnish

Instructions 

  • Heat the chicken stock in a large pot over medium-high heat.
  • Saute leeks and carrots in olive oil until slightly tender, then add bell pepper, zucchini, squash, and garlic; cook for 5 minutes. Season with salt and pepper.
  • Add sauteed vegetables, kale, chicken, bay leaves, and thyme to the stock. Simmer for 10 minutes, then adjust seasoning.
  • Serve hot, garnished with snipped chives.

Notes

This soup is perfect for a light, healthy meal and can be customized with your favorite vegetables.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: chicken, Vegetables