Summer Chicken Noodle Soup Recipe

Introduction

Summer Chicken Noodle Soup is a refreshing and hearty dish that perfectly combines tender chicken, a medley of colorful vegetables, and comforting egg noodles. This recipe captures the essence of summer while providing warmth and nutrition, making it ideal for any day of the year. With a zesty touch of lemon and fragrant herbs, it’s a delightful take on a classic favorite that the entire family will enjoy.

Detailed Ingredients with measures

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

½ teaspoon dried thyme

½ teaspoon dried oregano

8 cups chicken stock

2 bay leaves

2 cups egg noodles

1 (15-ounce) can cannellini beans, drained and rinsed

½ cup corn kernels (frozen, canned, or roasted)

1 sprig rosemary

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Yield

Serves 6

Instructions

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper to taste. Add the chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Add the remaining 1 tablespoon olive oil to the stockpot. Add the onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

3. Add the zucchini, squash, and garlic, and cook, stirring occasionally, until tender and browned, about 2-3 minutes. Stir in the thyme and oregano until fragrant, about 1 minute.

4. Whisk in the chicken stock and bay leaves; bring to a boil. Stir in the egg noodles, cannellini beans, corn, rosemary, and the cooked chicken; reduce heat and simmer until the noodles are tender, about 10-12 minutes. Stir in the lemon juice and parsley; season with salt and pepper to taste.

5. Serve immediately.

Detailed Directions and Instructions

Step 1: Cook the Chicken

Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with kosher salt and freshly ground black pepper to taste. Add the seasoned chicken to the stockpot and cook until it is golden brown, about 2-3 minutes. Once cooked, remove the chicken from the pot and set it aside.

Step 2: Sauté the Vegetables

Add the remaining 1 tablespoon of olive oil to the same stockpot. Introduce the diced onion, peeled and diced carrots, and diced celery to the pot. Cook the vegetables, stirring occasionally, until they are tender, which should take about 3-4 minutes.

Step 3: Add More Vegetables

Add the chopped zucchini, chopped yellow squash, and minced garlic to the mixture. Continue cooking while stirring occasionally until these vegetables are tender and browned, about 2-3 minutes. Next, stir in the dried thyme and dried oregano, cooking until fragrant, approximately 1 minute.

Step 4: Combine Ingredients

Whisk the chicken stock and bay leaves into the vegetable mixture and bring it to a boil. Once boiling, add the egg noodles, drained and rinsed cannellini beans, corn kernels, and the cooked chicken back into the pot. Toss in the sprig of rosemary, then reduce the heat and let the soup simmer until the noodles are tender, about 10-12 minutes.

Step 5: Final Touches

Stir in the juice of 1 lemon and the chopped fresh parsley leaves. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 6: Serve

Serve the soup immediately in bowls, ensuring each serving has a good mix of chicken and vegetables.

Notes

Ingredient Tips

Feel free to use fresh vegetables that are in season for optimal flavor. Substitutions can also be made depending on personal preferences or what’s available.

Storage Information

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Freezing Instructions

This soup can be frozen for up to 3 months. However, it is best to freeze it without the noodles added, as they can become mushy when thawed. Cook the noodles separately when you’re ready to serve.

Cook techniques

Searing

Searing the chicken before adding other ingredients creates a rich flavor and pleasing color, enhancing the overall taste of the soup.

Sweating Vegetables

Cooking the onion, carrots, and celery until tender allows their natural sugars to caramelize, contributing to the depth of flavor in the soup.

Building Flavor

Adding garlic, thyme, and oregano after the vegetables have softened ensures their flavors are released without burning, enhancing the soup’s aroma.

Deglazing

The process of whisking in chicken stock after sautéing allows any browned bits to lift off the bottom of the pot, which adds even more flavor to the broth.

Simmering

Simmering the soup with the noodles and other ingredients lets flavors meld together, resulting in a harmonious dish with tender noodles.

Finishing Touches

Stirring in lemon juice and fresh parsley at the end brightens the flavors, adding freshness to the finished soup.

FAQ

Can I use other types of noodles?

Yes, you can substitute egg noodles with other types such as whole wheat or gluten-free noodles based on your preference.

Can I make this soup in advance?

Yes, you can prepare the soup in advance, but it’s best to add the noodles just before serving to prevent them from becoming mushy.

What can I substitute for chicken stock?

You can use vegetable broth or water with added seasonings as a substitute for chicken stock.

Is there a vegetarian version of this soup?

Yes, you can omit the chicken and use vegetable broth along with a variety of vegetables to make it vegetarian.

Can I freeze leftovers?

While the soup can be frozen, it’s better to freeze it without the noodles, as they can become mushy upon reheating.

Conclusion

This Summer Chicken Noodle Soup is a delightful and refreshing twist on a classic dish. Packed with vibrant vegetables and tender chicken, it’s perfect for warm weather while still being comforting and satisfying. The addition of lemon juice and fresh parsley adds a bright finish, making it a great option for a light yet hearty meal. Enjoy this flavorful soup as a main course or pair it with a simple salad for a complete summer dinner.

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