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Summer Grilled Lemon Chicken and Vegetable Soup

Servings 8 servings

Ingredients

To make chicken:

  • 3-4 boneless skinless chicken breasts 
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh chopped basil
  • 1/4 cup fresh chopped parsley
  • 3 cloves garlic crushed
  • 1 tbsp lemon zest
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Combine above ingredients and marinate for at least two hours preferably overnight. Grill chicken until juices run clear.

To make the soup:

  • 2 tbsp avocado oil
  • 4 cloves garlic crushed
  • 1 onion diced
  • 2 cups celery. chopped
  • 2 cups carrots sliced
  • 1 cup frozen petite peas thawed
  • 4 ears cooked corn cut off cob
  • 3 medium zucchini julienned 
  • 1 tsp dried thyme
  • 1/4 tsp tumeric
  • 3 bay leaves
  • 2 sprigs rosemary
  • juice of 2 lemons
  • 3 tbsp chopped fresh parsley
  • 10 cups Pacific organic chicken broth
  • 2 cups pasta of your choice dry
  • 3 breasts grilled chicken diced
  • kosher salt and freshly ground black pepper 

Instructions

  1. Heat 2 tbsp avocado oil in a large stockpot or dutch oven over medium heat. Add garlic, onion, celery and carrots. Cook, stirring occasionally, until tender, about 5 minutes. Stir in thyme until fragrant, about 1 minute.
  2. Add chicken stock, zucchini, bay leaves and rosemary. Bring to a boil. Reduce heat and simmer for 10-12 minutes.
  3. Meanwhile, in a separate pan, cook pasta until al dente. Drain and set aside.
  4. To the chicken stock add, tumeric, corn, peas and grilled chicken. Stir in lemon juice and parsley, season with salt and pepper.
  5. Serve over pasta, with a sprinkle of parmesan cheese. Enjoy!