Chicken soup in July sounds wrong. Try it anyway. This version uses zucchini, squash, red pepper, and kale alongside the leeks and carrots so it reads as summer, not sick-day. Light stock without any cream, so the vegetables stay slightly firm. Good with bread or without, hot or at room temperature the next day. Four servings in under thirty minutes.
How to Make Summery Chicken Soup
Saute the vegetables separately
Don’t skip the saute step and dump everything raw into the stock. A few minutes in olive oil or butter gives the leeks and carrots some color and stops the soup from tasting flat and boiled. Add the softer vegetables, zucchini and squash, later so they don’t overcook.
Kale goes in late
Add the shredded kale in the last few minutes of simmering. It wilts quickly and stays bright if you don’t overcook it. Kale added too early turns army green and slightly bitter. 
Pre-cooked chicken only
This recipe uses diced cooked chicken, not raw. Rotisserie chicken works well here. Add it with the kale and herbs just to warm through. Simmering cooked chicken for too long makes it stringy and dry.
Summery Chicken Soup
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
Light and flavorful, this chicken soup is perfect for a warm summer day. Easily customizable with your favorite veggies!
Ingredients
- 3.5 quarts (3.3 liters) chicken stock
- 2 tbsp 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 (473 ml) shredded kale, loosely packed
- 3 cups (709 ml) diced cooked chicken
- 2 bay leaves
- 4 thyme sprigs
- salt and pepper to taste
- snipped chives, for garnish
Instructions
- Heat the chicken stock in a large soup pot over medium-high heat.
- 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.
- 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.
- Top each serving with chives.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- Feel free to substitute other summer vegetables like corn, green beans, or tomatoes.
- To make this soup ahead, cool completely before storing in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
Can I use raw chicken instead of pre-cooked?
Yes. Dice boneless chicken breast or thigh and saute it with the leeks and carrots until cooked through before adding everything to the stock. This will add about 5 minutes to your cook time.
What’s the best way to clean leeks for this soup?
Slice the leeks first, then submerge the slices in a bowl of cold water. Swirl them around, let the grit settle to the bottom, and lift the clean leeks out with your hands.
How long does this soup keep in the fridge?
It stores well for 3 to 4 days in an airtight container. The vegetables will soften a bit more as it sits, but the flavor actually improves overnight.
