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summery squash soup with carrots, noodles, chicken, mushrooms, celery and more on the table with a spoon.
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Hearty Squash Soup for Summer

Savory comforting soup full of wonderful fresh garden vegetables and tons of flavor!
Course Soup
Cuisine American
Keyword chicken noodles soup with vegetables, summer squash soup, yellow squash
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10
Author Christina

Ingredients

  • 2 T olive oil
  • 1 lb boneless skinless chicken breast cut in cubes
  • 12 oz tiny egg noodles
  • 1 onion, diced
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 3 yellow squash with seeds scraped out and diced
  • 1/2 pks white mushrooms sliced
  • 2 cans white beans
  • 12 oz frozen corn
  • 1 lemon, juiced
  • 8 c chicken stock
  • 4 cloves garlic, crushed
  • 1 tsp dried thyme
  • salt and pepper to taste

Instructions

  • Heat olive oil in bottom of soup pot and saute chicken until seared.
  • Remove from pan and set aside, reserving oil.
  • Add onions, celery and carrots to pan and saute until onions are translucent
  • Add squash, mushrooms, beans and corn plus garlic, thyme, salt and pepper, and lemon juice.
  • Cook about 5 minutes.
  • Add chicken and stock.
  • Bring to a rolling boil
  • Add noodles and cook until done.