Summery Chicken Soup

Feel free to substitute different vegetables or herbs according to what you’ve got. This is a fairly light soup, so for a meal, add some cheese and bread or a salad with fruit and nuts.
By Jennifer Abbott

Summery Chicken Soup

And if you don’t want chicken at all, just make a vegetable stock, or buy one.

Summery Chicken Soup
 
Prep Time
Cook Time
Total Time
 
Feel free to substitute different vegetables or herbs according to what you've got. This is a fairly light soup, so for a meal, add some cheese and bread or a salad with fruit and nuts.
Author:
Recipe Type: Side
Serves: 6
Ingredients
  • 3½ quarts chicken stock
  • 2 tablespoons extra-virgin olive oil or butter
  • 2 leeks, washed well and thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 red bell pepper, diced
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups shredded kale, loosely packed
  • 3 cups diced cooked chicken
  • 2 bay leaves
  • thyme sprigs, about 4
  • salt and pepper to taste
  • snipped chives, for garnish
Instructions
  1. Heat the chicken stock in a large soup pot over medium-high heat.
  2. Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Add the leeks and carrots and saute for a few minutes. Add the bell pepper, zucchini, squash, and garlic and saute until nearly tender, about 5 minutes. Season with salt and pepper.
  3. Add the contents of the saute pan to the stock, along with the kale, chicken, bay leaves, and thyme. Bring to a simmer and let the flavors meld for about 10 minutes at a gentle simmer. Check seasoning and adjust with salt and pepper.
  4. Top each serving with chives.

Jennifer Abbott

Jennifer Abbott is a writer, music teacher, Southern food enthusiast, and soup aficionado. She lives in New Orleans and blogs about cooking and dining at Food Orleans.

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