Summer Chicken Noodle Soup


Divide two tablespoons of olive oil into equal parts.

Cut into half-inch pieces, 1 pound of boneless, skinless chicken breasts

Black pepper and Kosher Salt

1 onion, diced

Peel and dice 2 carrots

2 stalks celery, diced

1 zucchini, chopped

1 yellow squash, chopped

4 cloves garlic, minced

Half a teaspoon dried thyme

Half a teaspoon of dried oregano

8 cups chicken stock

2 Bay Leaves

2 cups egg noodles

Cannellini Beans, 15 oz.

Half a cup of corn kernels, frozen or canned

1 sprig rosemary

Juice of one lemon

Fresh parsley leaves, 2 tablespoons


On medium heat, warm 1 tablespoon of olive oil in a large Dutch oven or stockpot. To taste, season chicken with salt and black pepper. Add the chicken to a stockpot, and cook for about 2-3 minutes until golden. Remove from pot.

Add the remaining 1 teaspoon oil to your stockpot. Add celery, onion and carrots. Stir occasionally and cook for 3-4 minutes.

Stir occasionally and cook the zucchini, squash, and garlic until they are tender and brown, approximately 2-3 minutes. Stir in oregano and thyme until fragrant. This should take about a minute.

Bring to a rolling boil, whisking in the chicken stock. Stir in the cannellini bean, corn, rosemary, and chicken. Reduce heat and simmer for 10-12 minutes. Add lemon juice, parsley and season to taste with salt and pepper.

Serve immediately

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