This soup marries the flavors of summer’s best vegetables, and because cooked vegetables are easier to digest, is excellent for those with compromised digestive systems. The bacon adds a lovely rich flavor while the corn adds sweetness. Or, if you prefer a vegetarian soup, leave out the chicken and bacon and add a can of beans. Experiment by varying the amounts of your favorite vegetables!
4 boneless, skinless chicken thighs
3 pieces of cooked bacon, plus drippings
2 T olive oil
1 large onion, diced
4-6 cloves of garlic, minced
2 large carrots, cut into rounds
2 ribs celery, diced
1 red bell pepper, diced
1 zucchini, diced
1 summer squash, diced
a handful of green beans, cut bite-sized
3 cups sweet corn, fresh or frozen
3/4 pound yellow potatoes, skins on and diced
7-8 cups vegetable broth, or to desired thickness
1/8 cup loosely packed fresh thyme or oregano
1 teaspoon sea salt
black pepper, to taste
Preheat oven to 375 degrees. Rinse chicken and pat dry. Sprinkle sea salt, pepper, and fresh thyme (or oregano) on both sides. Cover with aluminum foil and bake about 35-40 minutes or until juices run clear.
In a large soup pot, heat the bacon on medium high until crispy. Chop bacon and return to pan. Add 2 T olive oil. Add all vegetables (except the potatoes, green beans, and corn) and sauté on medium until just beginning to soften. Then add the vegetable broth, potatoes, green beans, and corn. Once vegetables are tender, blend about 4 cups of the soup into a chunky broth. Return broth to the soup. Cut or shred the cooked chicken, add to soup. Let soup rest for an hour or two before serving or cover and refrigerate overnight.
JULIE JOHNSON, Holistic Health Coach, helps clients reach wellness goals through nutrition and life balance. She offers individual coaching or group coaching sessions that support health through whole food nutrition. Clients will receive guidance, recipes, and cooking sessions to make sustainable lifestyle changes. For a free consultation, visit Julie Johnson Health Coach.