Go Back
Homemade Summer Chicken Vegetable Soup recipe photo
Print Recipe Save it for later

Summer Chicken Vegetable Soup

A bright, quick chicken and vegetable soup with beans, corn, zucchini and fresh dill for a light summer meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper chopped
  • 6 green onions chopped, reserve green tops for garnish
  • 2 cloves garlic minced
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 15 ounce white kidney beans (cannellini) 1 can, drained and rinsed
  • 4-6 cups chicken broth no sodium added; start with 4 cups and add more for thinner soup
  • 1 cup corn frozen, fresh, or canned
  • 3 cups cooked chicken chopped, from a rotisserie chicken
  • 1 cup green beans chopped, fresh, frozen, or canned
  • 1 small zucchini chopped
  • 1/4 cup fresh dill chopped
  • 1 lime juice of 1 lime
  • Monterey Jack cheese shredded, for serving
  • sour cream or yogurt for serving

Instructions

  • Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat.
  • Add the chopped red bell pepper and cook 3–5 minutes until it begins to soften.
  • Add the white parts of the green onions, minced garlic, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir and cook 2 minutes until aromatic and slightly softened.
  • Add the drained white kidney beans and 4 cups chicken broth (add up to 6 cups if you prefer a thinner soup). Bring to a boil, then reduce heat and simmer about 5 minutes so the beans start to thicken the broth slightly.
  • Stir in the corn, cooked chopped chicken, chopped green beans, and chopped zucchini; cook 2–3 minutes until the vegetables are cooked to your liking and the chicken is heated through.
  • Stir in the chopped fresh dill, lime juice, and the green tops of the green onions; taste and adjust seasoning if needed.
  • Serve hot topped with shredded Monterey Jack cheese and a dollop of sour cream or yogurt.

Equipment

  • Dutch oven or large soup pot
  • Wooden spoon or spatula
  • Can opener
  • Measuring Spoons
  • Measuring Cups
  • Chef’s knife
  • Cutting Board

Notes

  • Use rotisserie chicken to easily get about 3 cups cooked meat.
  • You can use fresh, frozen, or canned corn and green beans interchangeably.
  • Start with 4 cups broth and add more to reach desired consistency.
  • Adjust salt and pepper to taste at the end.
  • Fresh dill brightens the soup; add more if desired.