Summer Chicken & Basil Soup
Chicken soup when it’s 100 degrees outside? I know it seems like a partnership destined to fail. But here’s the deal: We love whole roasted chicken around here and I simply can’t waste the opportunity to make a nutritious bone broth afterwards. So rather than freeze all the broth I make from now until October, I’m experimenting with ways to use it AND celebrate the season.
Behold! I give you Summer Chicken & Basil Soup, which features seasonal items such as zucchini and, ahem, basil. This recipe was inspired by the Boston Chef, only he doesn’t use exact measurements. I made a couple of changes and added some measurements to make things a bit more simple.
Chicken & Basil Soup
By
Published: June 25, 2010
- Prep: 15 mins
- Cook: 35 mins
- Ready In: 50 mins
Chicken soup when it’s 100 degrees outside? I know it seems like a partnership destined to fail. But here’s the deal: We love …
Ingredients
- 3/4 chicken breast (cooked and diced/shredded)
- 1/2 large onion (diced)
- 4 tbsp ghee
- 3 small zucchini (sliced & quartered)
- 2 medium carrots (chopped)
- 2 garlic cloves (minced)
- 1 quart chicken broth
- 1/4 cup basil (chopped)
Instructions
- Sautee onions for 4-5 minutes in 2 tbsp butter
- Add 2 more tbsp butter and zucchini, carrots, and garlic and sautee for 5 more minutes
- Pour in broth and bring to a boil
- Reduce heat and simmer for 15 minutes
- Ladel about 4 cups of the veggie broth mixture into the blender and puree. Pour back in to pot.
- Add basil and chicken to soup and simmer for 3-5 minutes.
- Enjoy!
Chicken & Basil Soup
By
Published: June 25, 2010
- Prep: 15 mins
- Cook: 35 mins
- Ready In: 50 mins
Chicken soup when it’s 100 degrees outside? I know it seems like a partnership destined to fail. But here’s the deal: We love …
Ingredients
- 3/4 chicken breast (cooked and diced/shredded)
- 1/2 large onion (diced)
- 4 tbsp ghee
- 3 small zucchini (sliced & quartered)
- 2 medium carrots (chopped)
- 2 garlic cloves (minced)
- 1 quart chicken broth
- 1/4 cup basil (chopped)
Instructions
- Sautee onions for 4-5 minutes in 2 tbsp butter
- Add 2 more tbsp butter and zucchini, carrots, and garlic and sautee for 5 more minutes
- Pour in broth and bring to a boil
- Reduce heat and simmer for 15 minutes
- Ladel about 4 cups of the veggie broth mixture into the blender and puree. Pour back in to pot.
- Add basil and chicken to soup and simmer for 3-5 minutes.
- Enjoy!
But seriously, I don’t know you could grind grain.
Katie
I just found your site through another one, and found my way to this recipe. I am newly pregnant and very nauseated and needed to find a good summer soup I could stomach. I just made this and it was delicious (with the addition of some stewed tomatoes that I needed to use up). Thank you!
Heather
Katie – THANK YOU for letting me know! I always wonder how these recipes turn out in other kitchens, and especially worry that there a typo somewhere that I’ve missed. Every time I get a comment that it worked out I cross that recipe off my watch list. So really, thank you! And congratulations on your pregnancy!!! Is this your first?