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.
PREP: 15 mins
COOK: 35 mins
READY IN: 50 mins
- 3/4 chicken breast (cooked and diced/shredded)
- 1/2 large onion (diced)
- 4 tbsp grass-fed ghee
- 3 small zucchini (sliced & quartered)
- 2 medium carrots (chopped)
- 2 garlic cloves (minced)
- 1 quart chicken broth
- 1/4 cup basil (chopped)
- 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.
SKILL LEVEL: Beginner