Description
Light and flavorful, this chicken soup is perfect for a warm summer day. Easily customizable with your favorite veggies!
Ingredients
Units
Scale
- 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