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Chicken Noodle Soup for Summer

Chicken Noodle Soup for Summer

A light and refreshing take on the classic Chicken Noodle Soup, perfect for summer with bright flavors from lemon and fresh dill, and seasonal vegetables like zucchini and corn.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breast, cubed
  • 8 cups low sodium chicken broth
  • 8 oz wide egg noodles or your favorite small pasta shape
  • 2 medium zucchini, quartered and sliced
  • 2 ears fresh corn, kernels cut off the cob
  • 1 large yellow onion, finely diced
  • 3 medium carrots, sliced into thin rounds
  • 4 cloves garlic, minced fresh
  • 2 large lemons, zest and juice
  • 1/2 cup fresh dill, roughly chopped
  • 2 tbsp extra virgin olive oil
  • Salt & black pepper to taste

Method
 

  1. Prepare all your vegetables: dice onions, slice carrots, and cut corn from the cob.
  2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add cubed chicken, season with salt and pepper, and sauté until golden brown. Remove chicken and set aside.
  3. In the same pot, add diced onion and sliced carrots. Sauté for about five minutes until onion is translucent. Add minced garlic and stir for one minute.
  4. Pour in chicken broth and bring to a gentle boil. Reduce heat to a simmer and add the browned chicken back into the pot. Simmer for about ten minutes.
  5. Add sliced zucchini and fresh corn kernels, along with the egg noodles. Cook noodles according to package instructions, about seven to eight minutes.
  6. Turn off the heat and stir in lemon juice, lemon zest, and fresh chopped dill. Adjust seasoning with salt and pepper if necessary. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. For best results, cook noodles separately if storing.