I know it’s still a bit early in the year, unless of course you live in the Southern Hemisphere, but with the return of the sun and warmer, brighter days, I start craving the flavors of summer.
For me, that means juicy, ripe tomatoes, zucchini, basil, & berries freshly picked from the garden. One of my favorite Spring/Summer Soups is this Veggie Lover’s Chicken Soup. It combines some of those hallmark flavors of summer with the comforting goodness of chicken soup.
Veggie Lover’s Chicken Soup
Serves 4 (recipe adapted from Eating Well)
- 1 lb chicken breast, cut into bite-sized chunks
- 2 zucchini, finely diced
- 2 large shallots, finely chopped
- 4 plum tomatoes, chopped
- 1 bunch (~2 cups) spinach
- 1/4 cup orzo (or other tiny pasta)
- 4 cups broth (chicken or bone broth)
- 1/2 cup dry white wine
- 2 Tbsp olive oil
- 1 tsp Herbs de Provence
- 1/4 tsp sea salt
Step 1: Heat oil in a soup pot over medium-high heat. Add chicken and cook until browned; 3-4 minutes. Transfer to a plate.
Step 2: Add zucchini, shallots, Herbs de Provence, and sea salt and cook, stirring often, until veggies are slightly softened; 2-3 minutes.
Step 3: Add tomatoes, broth, wine, and orzo. Increase heat to high and bring to a boil.
Step 4: Reduce heat to a simmer and cook until the pasta is tender; about 8-10 minutes.
Step 5: Stir in the spinach and cooked chicken. Cook until chicken is heated through; at least another 5 minutes. As with all soups though, the longer it simmers, the more the flavors meld together and the yummier it becomes.
I like to serve it with a splash of fresh lemon juice and some crusty whole grain bread. You can also top with some freshly grated Romano or Parmesan cheese if you’d like.