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Summer Chicken Soup with Yellow Squash, Corn, Kale, Avocado

A summery chicken soup with yellow squash, fresh corn, avocado.
Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Course: Soup
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 8 cups Chicken Stock or broth see note or canned broth
  • 2 cups soup pasta such as stars pastina or noodles
  • 2 cups chopped cooked chicken
  • sprigs of thyme
  • 2 carrots
  • 2 celery
  • 2 yellow squash diced
  • 2 cups kale
  • 1 avocado as garnish
  • 2 ears of corn shucked, cooked (see below)
  • chopped parsley

Cooking Corn on the Cob

  • Rinse corn and microwave four minutes by placing damp cloth or wet paper towels over corn.
  • It will easily release and be cooked.


  • You can either make a fresh chicken broth with this recipe above or used canned. If you make your own chicken broth, use a whole chicken, boil just until the chicken is cooked and then remove. Take meat off chicken, place bones back in to continue making the broth.
  • Cook noodles separately, and cook corn separately.
  • Once broth is done, remove all bones and herbs.
  • Add in squash, kale.
  • Serve in bowls, adding chicken, corn, avocado and fresh parsley.


Cook time can be greatly reduced if you use store bought chicken broth and a rotisserie chicken.