It’s been a hot week, but I’ve been craving summer vegetable soup something fierce.
And on this rainy evening, I’m hoping my husband didn’t eat all the leftovers last night. I was out of town with the kids and made it for him so he would have dinner while we were gone.
Such a nice wife, right?
I need a wife.
I make this meal a lot in the winter, but I love using farm stand fresh summer veggies in this delicious and filling soup.
If you have a bit of yellow to spare, add in some corn, right off the cob. I wanted to make this with fresh tomatoes, but then I remembered I’m the mom of a 20 month old nap refuser. If you have the time to peel and seed tomatoes, then do it. But just don’t tell me as I’ll be totally jealous.
You can easily throw everything in the crock pot if you would like, but it cooks pretty quickly on the stove top. I had everything chopped and prepped, so it came together in no time.
A bowl of this summer vegetable chicken soup can easily give you a 💚💚 night!
- 1 cup of diced carrots
- 1 cup of chopped celery
- 1/2 diced onion
- 2 cloves of garlic, minced
- 1 zucchini, cut in half moons
- 1 1/2 cups of fresh string beans, cut into bite size pieces
- 1 1/2 cups of spinach
- 32 oz of organic, low sodium vegtable or chicken stock
- 1 can of diced tomatoes (or fresh)
- 1 cup water
- 1 lb chicken breasts
- Himalayan salt
- Parmesan cheese
- Olive oil flavored cooking spray
- Spray a large pot or Dutch oven with cooking spray. Sautée carrots, onions and celery over medium low heat for about ten minutes. Add garlic and cook another minute. Next, add chicken breasts, stock, water and diced tomatoes. Bring to a boil, then reduce heat to medium and simmer until chicken cooks through and is easy to shred. Remove chicken from pot. Add string beans and squash and salt to taste. Cook for another ten minutes or until beans become tender. Finally, add spinach. Shred the chicken once the soup has cooked.
- Place all the ingredients except Spinach into Slow Cooker. Place on low for 6-8 hours or on high for 4 hours. With 30 minutes left, add spinach to crock and stir until it begins to wilt. Finish cooking, then shred chicken and serve.
- Spray Instant Pot with olive oil cooking spray and set to low Saute. Add onions, carrots, and celery, sauteing for 4 minutes or until they begin to soften and release juices. Place remaining ingredients, except for spinach, into the crock and set to manual (high pressure) for 15 minutes. When the timer is up, carefully switch to quick release (I put a kitchen towel over top to be safe). Once the steam stops, carefully open the lid and shred chicken using two forks. Add in spinach and stir until wilted. Serve with Parmesan cheese!
21 Day Fix Container Count:
Use your RED container to measure chicken. Then add your veggies and broth using your GREEN. I topped my soup with 1/2 BLUE of Parmesan cheese.
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