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
A bright, garden-fresh soup featuring tender chicken, ripe tomatoes, and crisp green beans. Light yet satisfying summer comfort.
Nutrition per serving
245 Calories
28g Protein
16g Carbs
7g Fat
4g Fiber
Ingredients
Instructions
- . Sauté onion and garlic in olive oil. Add oregano.
- . Add broth and chicken. Simmer 15 minutes.
- . Remove chicken, shred. Add green beans and tomatoes. Cook 8 minutes.
- . Return chicken. Season and serve with fresh basil.
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.