Summertime Chicken Soup

There's never not a season for chicken soup! The recipe featured in this video is listed below. If you make this dish, feel free to send us a picture, and we’ll featured you in the community section of our blog!

Happy Cooking!



Summertime Chicken Soup


4-6 Chicken thighs, boneless and skinless


Fresh ground pepper

2/3 cup White wine

2 qts. Chicken Broth

1 small bunch Fresh thyme

1 small bunch Fresh sage

5 Peppercorns

1 garlic clove, smashed

1 tbsp. Olive oil

1 tbsp. Butter

1 1/2 cup Zucchini, chopped

1 1/2 cup Squash, chopped

1 1/2 cup Fresh green beans, chopped

1 1/2 cup Mixed carrots, chopped

1/2 cup Onion, chopped

Place a large pot on medium-high heat, and pour in the olive oil. Season one side of the chicken, and place that side into the pot to sear. When the bottom is well seared, season the other side of the chicken and flip. Once both sides are seared, pour in the wine to lift the chicken from the bottom of the pot. Let the wine reduce for 5 minutes. Pour in the chicken broth. In a cheesecloth, wrap and tie together the thyme, sage, peppercorns, and garlic. Place into the broth, bring up to a simmer, and let sit for 15 min.

In a large pan, melt the olive oil and butter. Make sure the vegetables are cut to bite-sized pieces. In the order of carrot, onion, green bean, zucchini, and squash, place into the pan, making sure the last ingredient has cooked somewhat thoroughly before adding the next. When the vegetables are cooked thoroughly, season with salt and pepper, and set aside.

After the 15 min. are up, remove the chicken from the pot and roughly chop into bite sized pieces. Reintroduce the chicken back into the pot, and at the same time, remove the herb pouch. Place the vegetables into the pot and let simmer until ready to serve. In a separate pot, prepare your favorite cheese tortellini by subtracting 2 min. from the directions on its label. Once done, place in a serving dish and toss with olive oil.

To serve, place a serving of the tortellini in a soup bowl, and pour the chicken soup over top. Dollop a pesto swirl on top (recipe below) and finish off with some grated fresh parmesan. Serve immediately. Enjoy!

Basil Hazelnut Lemon Pesto


2 cups Basil, packed

2-3 Garlic cloves, smashed and roughly chopped

1/2 cup Olive oil

1/3 cup Roasted hazelnuts

1/3 cup Parmesan cheese

1 tsp. Salt

Freshly ground pepper

Zest of 1 small Lemon

1 tbsp. Lemon juice

Place all ingredients in a food processor and blend until well mixed. Serve on top of the Summertime Chicken Soup or with bread or pasta! Easy peasy!