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Summer Chicken and Vegetable Soup
- 2 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, chopped
- 1 teaspoon chopped fresh oregano
- 1 cup frozen or fresh corn
- 1/2 red bell pepper, chopped
- 1 quart low-sodium chicken or vegetable broth
- 1/4 cup tomato sauce
- 2 cups shredded cooked chicken, dark or white meat
- 1/4 teaspoon fine sea salt
- 1 cup fresh or frozen sliced okra
- 1 zucchini, chopped
- 3 flatbreads or pita rounds
- 3 green onions, thinly sliced
- 1/4 cup sliced fresh basil
- 1/4 teaspoon ground black pepper
Preheat the broiler. Heat 1 tablespoon of the oil in a large pot over medium-high heat.
Add garlic and oregano and cook just until garlic begins to sizzle.
Stir in corn and pepper and cook, stirring occasionally, until softened and garlic is golden, 3 to 4 minutes.
Stir in broth, tomato sauce, chicken, salt and pepper and bring to a boil.
Add okra and zucchini, reduce heat and simmer until okra is tender, about 5 minutes.
Meanwhile, brush flatbreads all over with remaining 1 tablespoon oil and season with salt and pepper.
Transfer to a baking sheet and broil until just toasted, 1 to 2 minutes.
Cut into wedges.
Remove soup from heat and stir in green onions and basil.
Serve with toasted flatbread on the side.
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- 2 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, chopped
- 1 teaspoon chopped fresh oregano
- 1 cup frozen or fresh corn
- 1/2 red bell pepper, chopped
- 1 quart low-sodium chicken or vegetable broth
- 1/4 cup tomato sauce
- 2 cups shredded cooked chicken, dark or white meat
- 1/4 teaspoon fine sea salt
- 1 cup fresh or frozen sliced okra
- 1 zucchini, chopped
- 3 flatbreads or pita rounds
- 3 green onions, thinly sliced
- 1/4 cup sliced fresh basil
- 1/4 teaspoon ground black pepper