Ah, the sweet days of summer. Don’t you just love the beautiful rainbow of veggies to be found at the farmer’s market or even in your own backyard vegetable garden? All the delicious okra, tomatoes, eggplant, basil, tomatillos, peppers, squash, zucchini… Yes, the list could go on and on.
The point is that when you combine some of these fabulous veggies with fresh herbs and chicken it makes for an amazing soup that is refreshing even on warm day. This recipe is very forgiving and totally flexible to use up what you’ve got on hand. So sneak in some soup to get that extra serving of broth. As the ancient proverb says, good broth can resurrect the dead :)
Ingredients
- 1 1/2-2 cups diced or shredded chicken (cooked- leftovers work great for this!)
- 1 medium zucchini
- 2 medium tomatoes, diced or 2 cups of grape/cherry tomatoes, cut in bite sized pieces
- 1 medium eggplant, peeled and cut into bite sized pieces
- 1 cup okra, sliced
- 1 onion, chopped
- 1/4 cup fresh basil, finely cut
- 2 tablespoons butter
- 4 cups chicken stock
- salt and pepper to taste
Instructions
- Heat a large pan over medium and melt butter. Cook onion in butter until soft and then add eggplant and sauté for 2 more minutes.
- Add zucchini and sauté 2 more minutes.
- Add stock, chicken and basil and simmer for about 5 minutes. Add okra and simmer a few more minutes. Salt and pepper to taste. I sometimes like to add a dash of unpastuerized apple cider vinegar.
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http://thischickcooks.net/2012/09/13/summer-vegetable-chicken-soup/
This looks delish!
Thanks, Heather! Have a blessed day :)
Looks delicious and so healthy too. Thanks for the recipe. Gail (Bible Love Notes)
My pleasure. Have a blessed day, Gail.
Mmmmm! Looks marvelous!
Thanks, Lisa. Have a great day!
Awesome summer soup!! I’d like to invite you to link it up at our Gluten Free Fridays recipe party that is going on right now! :) Hope you can join us!
Cindy
http://vegetarianmamma.com/glutenfreefridays-recipe-party-6/
Thanks, Cindy.