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Summer Chicken and Vegetable Soup

Serves 6
Time 15 min
This soup features the beauties of the summer harvest: squash, corn, red peppers, basil and okra. Use baked or rotisserie chicken to make this recipe even simpler, or omit the chicken altogether for a vegetarian meal.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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