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–+ servings
Summer Chicken Noodle Soup

Summer Chicken Noodle Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Everyone's favorite classic chicken noodle soup using summer vegetables! So hearty, comforting and cozy, even in the heat!
5 stars (3 ratings)

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.