Summer Chicken Vegetable Soup

for a cozy summer dinner
For a cozy summer dinner
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2 tbsp Olive oil
1 Red bell pepper chopped
6 Green onion white and green parts divided, chopped
2 cloves Garlic minced
2 tsp Smoked Paprika
¼ tsp Salt or to taste
¼ tsp Black pepper or to taste
1 (15-oz) can Cannellini drained and rinsed
6 cups Chicken stock no sodium added
2 cups Green beans chopped
2 cups Corn fresh
3 cups Chicken cooked, chopped, from a rotisserie chicken
1 Zucchini small, chopped
¼ cup Fresh dill chopped
1 tbsp Lime juice or lemon juice
For topping:
Sour cream or yogurt

Nutritional information

  • For topping:

Summer Chicken Vegetable Soup


Chicken soup is not only for cold nights. This delicious Summer Chicken Vegetable Soup takes full advantage of the season’s fresh produce. Packed with corn, green beans, zucchini, and fresh garden herbs, every spoonful of this soup is full of summer flavors. Simple, healthy, and filling, this easy chicken soup is perfect for a cozy summer dinner.

Heat a large Dutch oven and add the olive oil. Once hot, add the bell pepper and cook until softened. Add the white parts of green onions, garlic, smoked paprika, and salt and black pepper. Cook, stirring, until fragrant. Then add chicken stock. To make this soup extra flavorful, make your own chicken stock. I especially love this slow cooker chicken stock recipe because it’s mostly hands-off and easy. Add the green beans and cook for about 15 minutes, then add the corn, chicken, cannellini beans, and zucchini. Cook for another 2 to 5 minutes. Finally, stir in the lime juice, fresh dill, and green parts of the green onions. Enjoy your bowl of soup with a dollop of sour cream or yogurt and crusty homemade bread to round out the meal.

To make the Summer Chicken Vegetable Soup, you will need the following ingredients:

Ingridiens for Summer Chicken Vegetable Soup

Steps to make Summer Chicken Vegetable Soup


Saute bell pepper


In a large Dutch oven or soup pot over medium-high heat, heat 2 tablespoons olive oil. Add the chopped bell pepper and cook until it starts to soften, about 3 minutes.


Add onions, garlic, and seasonings


Add the white parts of the green onions, 2 minced garlic cloves, 2 teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon black pepper and stir to combine. Cook until fragrant, about 2 minutes.


Add chicken stock


Add the chicken stock to the pot. Start with 4 cups and then add more if needed.


Add green beans


Bring to a boil, then add 2 cups green beans, reduce the heat to medium and simmer, about 15 minutes.


Add corn, chicken, cannellini beans, and zucchini


Add 2 cups corn, 3 cups chopped chicken, 1 can cannellini beans, and 1 chopped zucchini and stir. Cook for another 2 to 5 minutes or until the corn and zucchini are cooked to your liking. Taste and adjust the seasonings.


Add remaining ingredients


Stir in ¼ cup chopped fresh dill, juice of a lime, and the reserved green parts of the green onions.



Serve with a dollop of sour cream or yogurt. Enjoy!

I love making this Summer Chicken Vegetable Soup in late summer, when corn, peppers, zucchini, and fresh herbs are at their best. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

This chicken soup is packed with tons of healthy veggies! Thanks for sharing the recipe!

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