Summer Chicken Noodle Soup

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


  • 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


  • 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

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