Summer Chicken Noodle Soup

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

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.

Yet.

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

I’m dripping sweat.

But.

I can’t stop.

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

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

15 minutes15 minutes

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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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 307.0 Calories from Fat 72
% Daily Value*
Total Fat 8.0g 12%
Saturated Fat 1.0g 5%
Trans Fat 0g
Cholesterol 55.0mg 18%
Sodium 1850mg 77%
Total Carbohydrate 34.0g 11%
Dietary Fiber 5.0g 20%
Sugars 1.0g
Protein 24.0g 48%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.