Summer Chicken Soup with Yellow Squash, Corn, Kale, Avocado
A summery chicken soup with yellow squash, fresh corn, avocado.
Servings: 6
Ingredients
- 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.
Instructions
- 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.
Notes
Cook time can be greatly reduced if you use store bought chicken broth and a rotisserie chicken.