As our summer crops are being harvested in the garden, we have fresh veggie for dinner everyday. This delicious soup is perfect to serve with your summer meals. The vegetables are cooked until just tender to retain their fresh flavor and texture. Although bitter melon tastes a little bitter, it pairs well with the sweet summer corns. If your garden produces different types of vegetables, not a problem. Use whatever vegetables you have. That’s what a garden is for.
35-Minute Summer Veggie Chicken Soup
35-Minute Summer Veggie Chicken Soup
35-Minute Summer Veggie Chicken Soup
1 onion, 3 cloves garlic, chopped
1 bitter melon, 2 small tomatoes, diced
1 cup fresh or frozen corns (about 2 ears corn on the cob)
4 cups low-sodium chicken broth, 5 cups boiling water
2 cups shredded chicken (store-bought roasted chicken)
1 can (15 oz) any kind of white beans, rinsed, drained
Tortilla strips or corn chips, optional, for serving
Over medium high heat, add oil to bottom of soup pot, and then add onion and garlic. Cook over medium heat until translucent and fragrant. Add bitter melon and corn, season with salt and black pepper. Saute for 10 minutes, then add tomatoes.
Slowly add in chicken broth and water, bring to a boil, cover and simmer for 10 minutes. Add shredded chicken and white beans, add salt if needed. Cover and cook 10 more minutes. Divide between bowls, serve with tortilla strips, if desired.
This delicious soup is perfect to serve with your summer meals. The vegetables are cooked until just tender to retain their fresh flavor and texture. Although bitter melon tastes a little bitter, it pairs well with the sweet summer corns. Chicken and beans add lots of flavor and proteins to the soup.
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