This bright, colorful soup celebrates the best of summer gardens. Ripe tomatoes and crisp green beans combine with tender chicken for a soup that's light yet satisfying - perfect for warm-weather meals when you still want something comforting.
The key is not to overcook the green beans. They should retain a slight crunch, providing contrast to the soft tomatoes and tender chicken. Fresh basil at the end adds an aromatic finish that makes this soup sing.
Selecting Green Beans
- Firm and snappy - Should break cleanly
- Bright green - No yellowing or spots
- Slim beans - More tender than thick ones
- Fresh is best - Frozen works in a pinch
Best Tomatoes to Use
- Summer: Fresh garden tomatoes
- Year-round: Cherry tomatoes have best flavor
- Canned option: Fire-roasted diced tomatoes
- San Marzano: For a more saucy soup
Serving Suggestions
- Crusty Italian bread
- Grated Parmesan on top
- Fresh torn basil
- Perfect summer lunch
Chicken Soup with Tomatoes and Green Beans
Bright summer soup with garden-fresh vegetables.
Nutrition per serving
245Calories
28gProtein
16gCarbs
7gFat
4gFiber
6gSugar
Ingredients
Instructions
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Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic, oregano, and red pepper flakes. Cook 1 minute.
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Cook chicken. Add broth and chicken to pot. Bring to a simmer and cook 15 minutes until chicken is cooked through. Remove chicken and shred.
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Add vegetables. Add green beans and tomatoes to broth. Simmer 8 minutes until green beans are crisp-tender - don't overcook.
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Finish. Return shredded chicken to pot. Season with salt and pepper. Serve topped with torn fresh basil leaves.
Recipe Notes
- Add pasta: Small pasta shapes make this more filling.
- Italian style: Add white beans for extra protein.
- Parmesan: Stir in or serve grated on top.
- Storage: Refrigerate 4 days. Green beans soften over time.