Summer Chicken and Vegetable Soup

Summer Chicken and Vegetable Soup

Published March 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 45 min

Prep Time: 15 min | Cook Time: 30 min


Chicken soup isn't just for winter evenings and fighting the flu -- it's also a great showcase for fresh summer vegetables like tomatoes, peppers, and squash. Serve with a light green salad for a weekday dinner.

Nutrition Facts
Serving size: approx. 1 1/2 cups
Calories per serving: 180
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 1.0g 5%
Sodium 385mg 16%
Protein 14.0g 19%
Percent Daily Values are based on a 2,000 calorie diet.


  • Vegetable cooking spray
  • 1 large onion, chopped
  • 1 tsp. minced garlic
  • 2 large tomatoes, peeled, seeded, and diced
  • 1 tsp. chopped fresh thyme
  • 4 cups vegetable stock or broth
  • 1 bay leaf
  • 3 boneless, skinless chicken breasts
  • 1 cup matchstick carrots
  • 1 green bell pepper, diced
  • 1 yellow squash, diced
  • 1 Tbsp. grated lemon zest
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper

Step by Step:

  1. In a large saucepan sprayed with vegetable cooking spray, sauté onion until translucent, about 4 minutes. Add garlic and cook 30 seconds. Add the tomatoes and thyme and cook 4 minutes.
  2. Add the stock and bay leaf and bring to a boil; add chicken and bring back to a simmer. Reduce heat to medium-low and cook 8 to 10 minutes or until chicken is just cooked. Remove and set aside.
  3. Add carrot and bell pepper to simmering broth and cook for 5 minutes or until carrots are tender. Add the zucchini and simmer 3 minutes more. Stir in the lemon zest and adjust seasoning with salt and pepper.
  4. Shred chicken and add to soup just before serving.