Summer Chicken Noodle Soup

Classic chicken noodles with summer vegetables. Even in the heat, this soup is hearty and comforting!

Ingredients

• Divide two tablespoons of olive oil into equal parts.
• Cut into half-inch pieces 1 pound of boneless skinless chicken thighs
• Black pepper and Kosher Salt
• One onion, diced
• Peel and dice two carrots
• Two stalks of celery, diced
• One zucchini, chopped
• One yellow squash chopped
• Four cloves garlic, minced
• Half a teaspoon of 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, canned, frozen, or roasted
• One sprig rosemary
• Juice of one lemon
• Fresh parsley leaves, two tablespoons

Instructions

• On medium heat, warm one 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 one 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 one 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 and parsley and season to taste with salt and pepper.
• Serve immediately