Everyone's favorite classic chicken noodle soup using summer vegetables! So hearty, comforting and cozy, even in the heat!
5 stars (1 rating)
Ingredients
2tablespoonsolive oil, divided
1poundboneless skinless chicken breasts, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper
1onion, diced
2carrots, peeled and diced
2stalks celery, diced
1zucchini, chopped
1yellow squash, chopped
4clovesgarlic, minced
½teaspoondried thyme
½teaspoondried oregano
8cupschicken stock
2bay leaves
2cupsegg noodles
115-ounce can cannellini beans, drained and rinsed
½cupcorn kernels, frozen, canned or roasted
1sprig rosemary
Juice of 1 lemon
2tablespoonschopped fresh parsley leaves
Instructions
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.
Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
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.
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.