Summer Chicken Noodle Soup — Damn Delicious

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Summer Chicken Noodle Soup

Everyone’s favorite classic chicken noodle soup using summer vegetables! So hearty, comforting and cozy, even in the heat!

It’s been a very hot summer.

I mean, it’s always a boiling hot summer in Los Angeles.

Is it weird that I’ve been home all day with this hot pot of soup?

I’m dripping sweat.

With the summer veggies and cannellini beans, this is truly a bowl of hearty comfort food.

But don’t judge me too much if I’m sitting by the pool with a bowl of this soup.

Summer Chicken Noodle Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Everyone’s favorite classic chicken noodle soup using summer vegetables! So hearty, comforting and cozy, even in the heat!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 8 cups chicken stock
  • 2 bay leaves
  • 2 cups egg noodles
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1 sprig rosemary
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add zucchini, squash and garlic, and cook, stirring occasionally, until tender and browned, about 2-3 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
  4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in egg noodles, cannellini beans, corn, rosemary and chicken; reduce heat and simmer until noodles are tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
  5. Serve immediately.

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25 comments

Looks very delicious, because I am a chicken lover, I will try to make it soon,

Very interesting,
thank you

Where do the “noodles” come in ?

There are egg noodles in the recipe.

I must have missed it, but at what point do you add the chicken back into the pot? This soup sounds delicious and I want to make it very soon. I am new to cooking so I am trying to learn from way more experienced cooks. Thank you

You can add the chicken in step #4.

Chungah,
As usual it looks delish!
You should call it Summer chicken and vegetable soup since there are no noodles. 😉
Thanks for your amazing recipes!

We’ve been sweatin’ it out in the valley too so eating this when the night cools down will be wonderful!

UMM – This sounds wonderful, but where are the noodles?

There are egg noodles in the recipe.

When you state whisk in chicken stock…….however lastly when do you put back the chicken? Did you forget to add it to directions?

You can add the chicken in step #4.

Wow. This looks marvelous… chicken soup ANY TIME

No noodles in the chicken noodle soup?

There are egg noodles in the recipe.

How would this soup turn out without the beans? With the corn, etc., there is probably a fair amount of starch. If you were going to drop one of these ingredients which would you pick? I think the corn is a good candidate, even though I love corn. Also, if you wanted to do this in a slow cooker, which of the steps should be modified? I know this is a lot to ask, but we kind of like chicken breasts slow-cooked whole then shredded before adding back to the soup. Thanks!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Are the chicken breast cooked or raw? Are the noodles cooked separately and then added to the soup or are the raw noodles add to the soup and cooked in the big pot? Thanks in advance for your clarification.

The chicken is cooked in step #1.

The noodles are cooked in the soup in step #4.

Summer Chicken Noodle Soup! Dreams do come true! This looks so light and summery, I just want a huge bowl of it right now – and I’d totally be sitting by the pool with a bowl of it, I mean, it’s summer noodle soup!

We are in a cold snap this weekend and your soup was just the recipe to try..it was delicious and I will soon make it again..thanks for posting!

great idea and why not? I don’t like super hot (temperature hot not spicy hot) soups anyway so am more open to year-round soup, but also appreciate the vegetable swap here, so thank you for this recipe!

I have made many of your recips a try, and loved everyone of them. I must give this recipe a try to. It looks yummy!

How would you do this in a crockpot? Meaning how long and at what temperature?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Just made the soup smells amazing I’m taking to church dinner tomorrow..it says serve immediately but I’m hoping it “tastes better the next day” type of meal lol I had no problem with the directions…thank you

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