Summer Chicken and Vegetable Soup {Instant Pot or Stove Top}

A filling and comforting bowl filled with big bites of summer vegetables, flavors and colors. A massive serving equipped with of all of the good stuff you'll find overflowing in your garden, on display at the local farmers market or on sale at the grocery store right now. Shopping in season is such a great way to save money!

I know what you're thinking.. soup in the summer? Well this isn't some heavy can of soup. This soup is filled with fresh bright flavors straight from your overflowing summer garden.

With every bite of zucchini, summer squash and asparagus you would swear your garden came to life in the bowl.

You will be shocked when you see how big a serving is! The veggies add some much volume and I choose small noodles to ensure there are plenty in every bite!

The macros in this soup are fantastic as well. High in protein, full of fiber and lower in carbs and fats. The perfect rainy day companion.


Summer Chicken and Vegetable Soup

8 servings | 25 minutes


Note: if not using an instant pot use a large pot on the stove and simmer, covered for 30 minutes. Remove chicken to shred and cook an additional 10-15 minutes with the vegetables.


Ingredients:

  • 1 1/2 lbs chicken breasts

  • 6 cups low sodium chicken broth

  • 1 28oz can crushed tomatoes

  • 2/3 cup onions, diced (100g)

  • 1 cup celery, diced (200g)

  • 1 cup carrots, diced (150g)

  • 1/2 tbsp olive oil

  • 3 cloves garlic, minced

  • 2 tsp salt

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1 1/3 cup zucchini, chopped (200g)

  • 1 1/3 cup summer squash, chopped (200g)

  • 1 1/2 cups, asparagus, chopped (200g)

  • 4 oz macaroni

  • Optional: 1 tbsp lemon juice, parsley, greek yogurt

Directions:

  1. Turn the instant pot onto sauté and add the olive oil, chicken breasts, onions, celery and carrots. Allow to sauté to 2 minutes.

  2. After 2 minutes add the garlic, chicken broth, crushed tomatoes, salt, onion powder and garlic powder. Stir to combine.

  3. Close the lid and cook for 15 minutes.

  4. After 15 minutes, remove the chicken, shred it and return it to the pot.

  5. Add the remaining ingredients (zucchini, squash, asparagus and macaroni). Close the lid and cook for another 5 minutes.

  6. After 5 minutes, release the pressure, stir and, if preferred, add a squeeze of fresh lemon.

  7. Allow to sit for 5-10 minutes to cool and thicken and enjoy!

 

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.



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