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The Best Summer Soup

A light yet hearty summer soup packed with fresh vegetables, tender chicken, and wholesome grains. It’s comforting, nourishing, and perfect for using seasonal produce.
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Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast
  • 1 28 oz can crushed tomatoes
  • 4 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1/2 cup farro or rice, quinoa, or small pasta
  • 6 cups chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp salt adjust to taste
  • 2 zucchini chopped
  • 2 cups fresh corn kernels
Optional Toppings:
  • Grated Parmesan
  • Lemon juice
  • Plain yogurt
  • Fresh herbs
  • Black pepper

Method
 

  1. Add chicken, crushed tomatoes, carrots, celery, garlic, farro, broth, olive oil, and spices to a large pot or pressure cooker.
  2. Cook until the chicken is tender and the grains are fully cooked (about 20–25 minutes on stovetop or 20 minutes in pressure cooker).
  3. Remove the chicken, shred it, and return it to the pot.
  4. Add zucchini and corn, then cook for another 5–10 minutes until tender.
  5. Let the soup rest for a few minutes to thicken slightly.
  6. Taste and adjust seasoning as needed.
  7. Serve warm with your favorite toppings.

Notes

  • Store in an airtight container in the fridge for up to 4 days.
  • Swap chicken with beans for a vegetarian version.
  • Add grains later if using quick-cooking options to avoid mushy texture.
  • A spoon of yogurt adds creaminess and a slight tang.