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Summer Squash Soup

  • Author: artcyclemama
  • Prep Time: 10 mins
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6
  • Category: Soups
  • Method: stovetop
  • Cuisine: casual

Description

Feeling the fall vibe but the weather is still having you rocking shorts during the day?  In California this definitely can pose a problem (although most would agree its not much to complain about!) The light flavors of this soup can honestly be enjoy year round, which makes it one of my favorites on my families meal rotation.  As an avid soup lover myself, I really enjoy a soup that I can throw veggies from the garden in.  My zucchini and squash plants can get a little over zealous so if I can find new ways to use them I’m all for it!  This soup is perfect for when you wanting a little warm and cozy mixed with a little light and healthy.

I know we all love a rich and hearty soup from time to time, but the light tomato and chicken broth this soup provides is a welcome change and your waistline will thank you too!  This will give you all the veggies and chicken combo that will make you feel satisfied without the extra calories.

If you, like me, need something that has a full servings of veggies, comes together in a hot minute and you can play with to suit your needs.  You’ve come to the right place. What makes it more fabulous is it gets a two thumbs up the kid food critics in the house.   And in my world that is an instant win in my book.

Chicken, squash, veggies and a little spinach for good measure.  Top it off with a little Parmesan cheese a slice of garlic bread if your feeling it and presto! Dinner done in under 30 minutes. 


Ingredients

2 TBSP olive oil

4 chicken breasts seasoned with a little salt and pepper

1 small yellow onion diced

2 medium carrots

2 1/2 c zucchini (2 medium)

2 cans of diced tomatoes (14.5 oz each)

3 cloves garlic diced

1/4 tsp oregano

1/4 tsp basil

2 cans chicken broth (14.5 oz each)

Parmesan cheese to taste


Instructions

In a large pot or dutch oven, heat olive oil over medium-high heat.

Cut chicken up into 1″ cubes and toss in pot and cook for 8-10 minutes stirring frequently.

When chicken is cooked through add onion and carrots and cook to soften for 5 minutes.

Stir in the zucchini, diced tomatoes, Add the oregano, basil chicken broth, garlic and kidney beans.

Bring to a boil, reduce heat and simmer uncovered for 20 minutes. 

Top with grated Parmesan cheese