24+ Flavorful Summer Chicken Soup Recipes for Hot Days

Summer is the season for fresh ingredients, vibrant flavors, and meals that don’t weigh you down.

While soups may not always be your go-to in the heat of summer, there’s something truly comforting about a light, flavorful chicken soup that’s packed with seasonal veggies, herbs, and refreshing ingredients.

Whether you’re looking for a tangy, citrus-infused bowl or a creamy, comforting dish, chicken soups offer endless possibilities for summer.

In this article, we’ve curated 24+ summer chicken soup recipes that are both delicious and satisfying without feeling heavy.

From cool, chilled soups to those with bright citrus and herb flavors, each recipe will bring a fresh twist to your summer dining.

Whether you’re meal prepping for the week or preparing a light dinner for friends, these recipes are easy to make, full of flavor, and perfect for any summer occasion.

24+ Flavorful Summer Chicken Soup Recipes for Hot Days

No matter what type of summer soup you’re craving, chicken is the perfect base for creating light yet filling bowls of goodness.

The vibrant, seasonal ingredients in each of these 24+ recipes highlight the best of summer while keeping your meals balanced and satisfying.

From the refreshing Chicken, Mango & Avocado Soup to the hearty Roasted Red Pepper & Chicken Soup, there’s a recipe for every taste and preference.

Enjoy these dishes on a warm afternoon, as a starter to a summer BBQ, or even as a make-ahead meal for those busy weeknights.

Lemon Herb Chicken Orzo Soup

Bright, zesty, and packed with garden herbs, this soup is perfect for summer.

The combination of citrusy lemon and fresh herbs like dill, parsley, and thyme brings a vibrant, fresh flavor to tender chicken and delicate orzo pasta. It’s ideal for a light lunch or a breezy summer evening meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup cooked, shredded chicken breast
• ¾ cup orzo pasta
• Juice and zest of 1 lemon
• 1 teaspoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Add chicken broth and bring to a boil.
3. Stir in orzo and cook for 8–10 minutes, or until pasta is tender.
4. Add shredded chicken, lemon juice, lemon zest, and thyme. Simmer for 5 minutes.
5. Stir in fresh parsley and dill, season with salt and pepper, and serve warm.

This soup tastes like summer in a bowl — it’s light, citrusy, and filled with the wholesome goodness of fresh herbs.

The orzo adds a comforting texture, making this dish a perfect balance of bright and cozy.

Spicy Southwest Chicken & Corn Soup

This bold, colorful soup brings a little heat to your summer with smoky chipotle and sweet corn.

Packed with tender chicken, black beans, and lime, it’s a fusion of flavor that’s hearty without being heavy. Great for outdoor dinners or pairing with tortilla chips on the side.

Ingredients:

• 1 tablespoon olive oil
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 chipotle pepper in adobo sauce, minced
• 4 cups chicken broth
• 1 cup cooked shredded chicken
• 1½ cups corn (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot. Add red onion and garlic and sauté until translucent.
2. Stir in cumin, paprika, and chipotle pepper. Cook for 1 minute to release flavor.
3. Add chicken broth and bring to a simmer.
4. Add chicken, corn, black beans, and cherry tomatoes. Simmer for 10 minutes.
5. Stir in lime juice, adjust seasoning, and garnish with chopped cilantro before serving.

With the sweetness of corn, the heat from chipotle, and the zing of lime, this soup captures all the excitement of summer flavors.

It’s an easy way to spice up your routine with something that’s both satisfying and seasonal.

Coconut Chicken & Zucchini Summer Soup

Creamy, light, and subtly tropical, this soup takes a summer twist on chicken soup using coconut milk, zucchini, and lime.

It’s refreshing and nourishing, with just the right amount of richness to make it feel indulgent while still being light enough for hot days.

Ingredients:

• 1 tablespoon coconut oil
• 1 shallot, minced
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 1 zucchini, halved and sliced
• 1 cup shredded cooked chicken
• 4 cups low-sodium chicken broth
• 1 can (14 oz) coconut milk
• Juice of 1 lime
• 1 teaspoon fish sauce (optional, for depth)
• Fresh basil or cilantro for garnish
• Salt and pepper to taste

Instructions:

1. In a large pot, heat coconut oil over medium heat. Sauté shallot, garlic, and ginger until fragrant, about 2 minutes.
2. Add zucchini and cook for 3 minutes until slightly tender.
3. Pour in chicken broth and bring to a gentle simmer.
4. Stir in chicken and coconut milk. Simmer for 5–7 minutes, until zucchini is soft.
5. Add lime juice and fish sauce, season to taste, and garnish with herbs before serving.

This soup feels like a gentle breeze through the tropics — creamy yet light, flavorful yet not overpowering.

The zucchini keeps it fresh, while the coconut milk adds a mellow, velvety texture that’s perfect for summer evenings.

Avocado & Chicken Gazpacho Soup

This chilled soup is perfect for hot summer days. A fresh twist on traditional gazpacho, this recipe incorporates creamy avocado and tender chicken, creating a satisfying yet light meal.

It’s a no-cook recipe that’s as easy to prepare as it is delicious.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 2 cups cooked, shredded chicken breast
• 1 cucumber, peeled and chopped
• 2 cups ripe tomatoes, chopped
• ½ red onion, chopped
• 1 small green bell pepper, chopped
• 2 cups cold chicken broth
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a blender, combine avocados, cucumber, tomatoes, red onion, green bell pepper, and chicken broth. Blend until smooth and creamy.
2. Stir in lime juice, olive oil, and shredded chicken.
3. Season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour before serving.
4. Garnish with fresh cilantro before serving.

This vibrant and creamy soup is refreshing on even the hottest days.

The combination of cool cucumber, creamy avocado, and the heartiness of chicken makes it a wonderfully satisfying summer dish. Plus, the fact that it’s served chilled makes it perfect for outdoor dining or picnics.

Summer Chicken & Vegetable Soup

Packed with colorful summer vegetables, this soup is full of freshness and nutrition.

With the addition of tender chicken and a light broth, it’s a simple, wholesome, and satisfying dish that brings the flavors of summer straight to your bowl.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 small zucchini, chopped
• 1 yellow bell pepper, chopped
• 1 cup green beans, chopped
• 1 cup cherry tomatoes, halved
• 4 cups low-sodium chicken broth
• 1 cup cooked shredded chicken
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 3 minutes.
2. Add zucchini, yellow bell pepper, green beans, and cherry tomatoes. Sauté for another 5 minutes, stirring occasionally.
3. Pour in chicken broth and bring to a boil.
4. Reduce heat and let the soup simmer for 10–15 minutes, until the vegetables are tender.
5. Stir in the shredded chicken, dried oregano, and salt and pepper. Cook for another 5 minutes to heat through.
6. Serve garnished with fresh basil leaves.

This soup is perfect for using up the fresh summer produce from your garden or farmers’ market.

It’s hearty but light, and the mix of vegetables gives it great texture and flavor. You’ll love how the chicken adds just the right amount of protein while still keeping it refreshing and easy to digest.

Tropical Chicken & Pineapple Soup

A sweet and savory fusion, this soup is a tropical delight that combines juicy pineapple with tender chicken in a light broth.

It’s full of bright flavors that evoke a vacation vibe, perfect for serving at summer parties or enjoying on a warm evening.

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup diced fresh pineapple
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• 1 teaspoon ground ginger
• 1 teaspoon curry powder
• Salt and pepper to taste
• ½ cup coconut milk
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 3 minutes.
2. Add diced pineapple and cook for another 2 minutes.
3. Pour in chicken broth and bring to a simmer.
4. Stir in shredded chicken, ginger, curry powder, and salt and pepper. Let simmer for 10–15 minutes to let the flavors meld.
5. Stir in coconut milk for a creamy texture and simmer for an additional 5 minutes.
6. Serve garnished with chopped fresh cilantro.

This soup offers a unique balance of sweet and savory flavors, with the tropical pineapple and creamy coconut milk bringing a taste of the islands to your summer table.

The warm spices of ginger and curry add depth without overpowering the fresh, bright notes of pineapple.

Tomato Basil Chicken Soup

This refreshing soup brings together the sweetness of ripe tomatoes and the aromatic flavors of fresh basil.

Paired with tender chicken, this simple yet flavorful soup is perfect for a summer lunch or dinner, especially when paired with a slice of crusty bread.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 large tomatoes, diced
• 4 cups chicken broth
• 1 cup cooked shredded chicken
• 1 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3–4 minutes.
2. Add diced tomatoes and cook for another 5 minutes until they start to break down and release their juices.
3. Pour in chicken broth and bring to a simmer.
4. Stir in shredded chicken, dried oregano, and balsamic vinegar. Let the soup simmer for 10 minutes to meld the flavors.
5. Season with salt and pepper to taste, and stir in fresh chopped basil just before serving.
6. Garnish with fresh basil leaves and serve.

The vibrant taste of ripe tomatoes and the aromatic fresh basil bring a burst of summer in every spoonful.

This soup is light yet hearty enough for a satisfying meal. The addition of balsamic vinegar enhances the natural sweetness of the tomatoes and adds depth to the flavor profile.

Chilled Cucumber & Chicken Soup

A chilled, refreshing soup perfect for summer heat, this recipe combines cucumber’s crisp freshness with the heartiness of shredded chicken, creating a satisfying yet light dish.

A blend of yogurt and dill makes this soup extra creamy and flavorful.

Ingredients:

• 2 cups plain Greek yogurt
• 1 tablespoon olive oil
• 1 medium cucumber, peeled, seeded, and chopped
• 1 cup cooked shredded chicken
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 2 cups chicken broth (chilled)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh dill and cucumber slices for garnish

Instructions:

1. In a blender, combine Greek yogurt, cucumber, shredded chicken, olive oil, dill, and lemon juice. Blend until smooth.
2. Gradually add chilled chicken broth to reach the desired consistency, blending as you go.
3. Season with garlic powder, salt, and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Garnish with fresh dill and cucumber slices just before serving.

This chilled soup is a perfect summer dish, offering a refreshing and creamy texture without being too heavy. The cucumber provides a cool crunch, while the shredded chicken adds a satisfying protein boost.

The fresh dill and lemon give it a zingy finish that is sure to cool you down during the warm months.

Spicy Thai Chicken Soup

This vibrant and aromatic soup brings together bold flavors of Thai cuisine, with spicy red curry paste, tangy lime, and the creamy richness of coconut milk.

The chicken adds protein, while fresh cilantro and basil bring a fragrant touch to each spoonful. Perfect for those who love a little heat in their summer meals!

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 cup cooked shredded chicken
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 small red bell pepper, thinly sliced
• Fresh cilantro and basil, chopped, for garnish
• Red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 3 minutes.
2. Stir in red curry paste and cook for another minute to release its flavors.
3. Add chicken broth and coconut milk, bringing the mixture to a simmer.
4. Stir in shredded chicken, fish sauce, and lime juice. Let the soup simmer for 10 minutes.
5. Add sliced red bell pepper and cook for an additional 5 minutes.
6. Season with red pepper flakes for extra heat if desired, and garnish with fresh cilantro and basil before serving.

This soup offers an incredible balance of spicy, tangy, and creamy flavors.

The heat from the curry paste and optional red pepper flakes pairs beautifully with the richness of the coconut milk, while the fresh lime and herbs keep it light and refreshing. It’s the perfect dish to spice up your summer nights.

Sweet Potato & Chicken Soup

This sweet and savory soup combines the natural sweetness of roasted sweet potatoes with the richness of chicken, creating a comforting and nourishing dish.

It’s a vibrant, nutrient-packed soup that feels wholesome without being too heavy, perfect for a summer dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup cooked shredded chicken
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper, then roast on a baking sheet for 20–25 minutes until soft and slightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until soft, about 3 minutes.
3. Add roasted sweet potatoes, chicken broth, cinnamon, and cumin to the pot. Bring to a simmer and cook for 10 minutes.
4. Stir in shredded chicken and cook for an additional 5 minutes to heat through.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This soup is a perfect combination of savory and sweet, with the roasted sweet potatoes providing a rich depth of flavor.

The spices elevate the dish, giving it a cozy, comforting vibe, while the chicken keeps it hearty enough for a satisfying meal.

Mediterranean Chicken & Spinach Soup

This soup is bursting with Mediterranean flavors, from tangy feta cheese to the fresh taste of spinach. Light yet full of flavor, it’s a perfect warm-weather dish that’s both refreshing and fulfilling.

The addition of lemon and garlic creates a fresh and zesty profile that’s sure to brighten your day.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup cooked shredded chicken
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• Juice of 1 lemon
• ¼ cup crumbled feta cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant, about 3 minutes.
2. Pour in chicken broth and bring to a simmer.
3. Add shredded chicken, spinach, cherry tomatoes, and oregano. Simmer for 10–15 minutes until spinach is wilted and the tomatoes soften.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Serve each bowl topped with crumbled feta cheese.

The combination of feta cheese, spinach, and tangy lemon gives this soup a Mediterranean flair that is perfect for summer.

It’s light but packed with flavor and texture, making it a great choice for a quick lunch or dinner.

Grilled Chicken & Corn Chowder

Grilling the chicken and corn before adding them to this chowder gives the soup a smoky flavor that enhances the natural sweetness of the corn.

The combination of creamy potatoes and fresh herbs creates a comforting yet fresh dish that’s perfect for summer evenings.

Ingredients:

• 2 chicken breasts, grilled and chopped
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups corn kernels (fresh or frozen)
• 3 medium potatoes, diced
• 4 cups chicken broth
• 1 cup milk
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions:

1. Grill chicken breasts until fully cooked, then chop into bite-sized pieces. Set aside.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until soft, about 4 minutes.
3. Add corn, potatoes, chicken broth, and smoked paprika to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the potatoes are tender.
4. Stir in the grilled chicken and milk. Let the soup simmer for an additional 5 minutes.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This smoky and creamy chowder is perfect for a cozy summer evening.

The grilled chicken and corn bring a unique depth of flavor, while the potatoes provide comfort. It’s a light but hearty meal that is sure to satisfy your cravings for something flavorful yet not too heavy.

Chickpea & Chicken Soup with Lemon and Spinach

A Mediterranean-inspired soup that’s light, tangy, and packed with nutrients, this dish combines tender chicken, chickpeas, fresh spinach, and a zesty lemony broth.

It’s an easy and satisfying option for a quick weeknight dinner or a healthy lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• 3 cups fresh spinach
• Juice of 1 lemon
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 3 minutes.
2. Add chickpeas, chicken broth, shredded chicken, cumin, and oregano. Bring to a simmer and cook for 10 minutes.
3. Stir in spinach and lemon juice, letting the spinach wilt. Simmer for another 2–3 minutes.
4. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This soup is light but satisfying, with the chickpeas providing protein and fiber, while the fresh spinach adds a healthy green element.

The lemon brings brightness, making it an ideal dish for a light, refreshing summer meal.

Chicken, Mango & Avocado Soup

A tropical delight, this soup brings together the sweetness of ripe mango, the creamy texture of avocado, and the savory goodness of chicken.

With a hint of lime and a touch of cilantro, this soup tastes like a vacation in a bowl, perfect for summer get-togethers or outdoor dining.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 mango, peeled and chopped
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• 1 ripe avocado, diced
• Juice of 1 lime
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant, about 3 minutes.
2. Add mango and chicken broth, bringing the soup to a simmer. Cook for 5 minutes to allow the mango to soften.
3. Stir in shredded chicken and continue to simmer for 5–7 minutes.
4. Add the diced avocado and lime juice, and stir gently to combine.
5. Season with salt and pepper, and garnish with fresh cilantro before serving.

This soup has a perfect balance of sweet and savory flavors, with the mango and avocado providing a tropical richness that complements the chicken.

It’s light yet indulgent, making it a great dish to enjoy on a warm summer evening.

Coconut Lime Chicken Soup

A refreshing, tropical-inspired soup that combines the richness of coconut milk with the bright flavor of lime.

It’s a creamy, yet light dish that’s perfect for those hot summer days when you want something comforting but not too heavy.

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 cup cooked shredded chicken
• Juice and zest of 2 limes
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until soft and fragrant, about 4 minutes.
2. Add chicken broth, coconut milk, and turmeric to the pot, and bring to a simmer.
3. Stir in shredded chicken and simmer for 10 minutes to allow the flavors to combine.
4. Add lime juice and zest, and season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

This soup is rich and creamy with the coconut milk adding a smooth texture, while the lime juice gives it a refreshing tang.

The ginger and turmeric add warmth, balancing the tropical flavors and making it an ideal soup for a light, flavorful summer meal.

Chicken, Cucumber & Mint Soup

A light and cooling soup perfect for hot summer days, this recipe features cucumber and mint to create a refreshing flavor profile.

The addition of shredded chicken makes it hearty enough for a light meal. This chilled soup is perfect for a summer lunch or appetizer.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium cucumbers, peeled, seeded, and chopped
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• 1 tablespoon fresh mint, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 3 minutes.
2. Add chopped cucumbers and chicken broth to the pot, bringing the mixture to a simmer. Cook for 10 minutes.
3. Stir in shredded chicken, mint, and lemon juice. Let the soup simmer for another 5 minutes, then remove from heat and allow to cool.
4. Once cooled, chill in the refrigerator for at least 1 hour.
5. Serve the soup cold, garnished with fresh mint leaves.

This refreshing and cooling soup is perfect for hot summer days.

The cucumber and mint create a light, crisp flavor, while the chicken provides a satisfying boost of protein. The lemon juice adds a fresh zesty kick, making this a delightful and unique summer dish.

Zucchini & Chicken Soup with Basil Pesto

A fresh, light, and herbaceous soup that combines tender zucchini with juicy chicken and a swirl of basil pesto for an added punch of flavor.

This soup is both nutritious and satisfying, with the pesto bringing a richness that perfectly balances the lighter vegetables and chicken.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium zucchinis, sliced
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• ¼ cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 3 minutes.
2. Add sliced zucchini and chicken broth to the pot, bringing the mixture to a simmer. Cook for 10 minutes until the zucchini is tender.
3. Stir in shredded chicken and let the soup simmer for another 5 minutes.
4. Add salt and pepper to taste.
5. To serve, swirl a spoonful of basil pesto into each bowl and garnish with fresh basil leaves.

This zucchini and chicken soup is a beautiful balance of freshness and richness, with the zucchini providing a light base and the pesto adding depth and flavor.

It’s the perfect dish to enjoy when you want something light but with a burst of flavor from the basil pesto.

Spicy Mango Chicken Soup

This bold and flavorful soup combines the sweetness of mango with a spicy kick from jalapeño and lime.

It’s a perfect soup for those who enjoy a bit of heat, with the mango softening the spice and adding a tropical sweetness that makes it a unique and exciting summer dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and finely chopped
• 2 ripe mangoes, peeled and chopped
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• Juice of 1 lime
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, sautéing until softened, about 3 minutes.
2. Add chopped mangoes and chicken broth to the pot. Bring to a simmer, cooking for 5–7 minutes until the mangoes soften.
3. Stir in shredded chicken, cumin, and lime juice, and simmer for another 5–10 minutes to let the flavors combine.
4. Season with salt and pepper to taste.
5. Serve garnished with fresh cilantro.

This spicy and sweet soup offers a delightful combination of flavors, with the heat from the jalapeño perfectly balanced by the sweetness of the mango.

The lime juice adds brightness, and the chicken rounds out the dish, making it a perfect summer comfort food with a twist.

Chicken & Avocado Soup with Lime

This creamy yet light chicken soup combines the smooth texture of avocado with a zesty lime kick, creating a refreshing and satisfying dish.

The combination of flavors and textures makes this soup a perfect choice for a warm summer evening or a light lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• 1 ripe avocado, diced
• Juice of 2 limes
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Tortilla chips (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Add chicken broth and bring to a simmer.
3. Stir in shredded chicken and cook for 5 minutes to heat through.
4. Add diced avocado and lime juice, simmering for another 3–5 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup in bowls, garnished with fresh cilantro and optional tortilla chips for extra crunch.

This soup is light and creamy, with the avocado adding a rich texture, while the lime gives it a fresh, citrusy lift.

It’s a perfect balance of flavors that makes for a satisfying and healthy summer meal.

Spicy Roasted Tomato & Chicken Soup

The sweet, smoky flavors of roasted tomatoes combined with tender chicken make this soup a rich and satisfying dish that’s still light enough for summer.

A touch of heat from chili flakes and a hint of garlic create a dynamic flavor profile that’s perfect for a warm-weather meal.

Ingredients:

• 4 large tomatoes, halved
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili flakes (adjust to heat preference)
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and roast for 25 minutes until tender and slightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 3 minutes.
3. Add the roasted tomatoes to the pot, along with chicken broth, shredded chicken, chili flakes, and dried basil. Bring the soup to a simmer and cook for 10 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil leaves.

The roasted tomatoes give this soup a deep, smoky flavor, while the chili flakes add a kick that pairs beautifully with the shredded chicken.

It’s a rich, hearty soup that still feels light and perfect for summer.

Coconut Curry Chicken Soup

This fragrant, creamy soup blends the richness of coconut milk with the warmth of curry spices.

The tender chicken, along with a mix of veggies like bell peppers and carrots, makes this soup hearty but light enough for a summer meal. It’s a comforting, exotic option that will transport your taste buds.

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 cup cooked, shredded chicken
• 1 red bell pepper, thinly sliced
• 1 carrot, sliced
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant, about 3 minutes.
2. Stir in curry powder and cook for an additional 1 minute.
3. Add chicken broth, coconut milk, shredded chicken, bell pepper, and carrot. Bring to a simmer and cook for 15 minutes, until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This soup is rich, creamy, and packed with aromatic flavors from the curry powder and ginger.

The coconut milk adds a smooth texture, making it a satisfying dish that’s perfect for a cozy summer meal. The bell pepper and carrot offer a fresh crunch, balancing the richness of the broth.

Lemon-Garlic Chicken Soup with Asparagus

This light, citrusy soup combines the bright flavors of lemon and garlic with tender chicken and fresh asparagus.

It’s a refreshing yet hearty dish that captures the essence of summer vegetables, perfect for those sunny days when you want something nourishing but not too heavy.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 bunch asparagus, trimmed and chopped
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 3 minutes.
2. Add chopped asparagus and chicken broth, and bring to a simmer. Cook for 10 minutes until the asparagus is tender.
3. Stir in shredded chicken, lemon juice, and lemon zest. Let the soup simmer for another 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

The tangy lemon and aromatic garlic perfectly complement the fresh asparagus, while the chicken adds a satisfying protein boost.

This soup is light, refreshing, and full of flavor, making it an ideal summer meal.

Roasted Red Pepper & Chicken Soup

The smoky sweetness of roasted red peppers, combined with tender chicken, creates a flavorful and comforting soup that’s still light enough for summer.

This soup has a velvety texture thanks to the roasted peppers, and the addition of fresh herbs adds an extra layer of freshness.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Roast the bell peppers by placing them under the broiler or on a grill until the skins are charred. Let them cool, then peel off the skin and remove the seeds.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 3 minutes.
3. Add roasted red peppers, chicken broth, shredded chicken, smoked paprika, and cumin. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil.

This soup is packed with rich, smoky flavors from the roasted peppers and spices, while the chicken provides a satisfying texture.

The basil adds a burst of freshness, making this a balanced and delicious summer dish.

Sweet Corn & Chicken Soup with Cilantro Lime Pesto

A sweet and savory combination of fresh corn and tender chicken, this soup is both light and comforting.

The cilantro lime pesto adds a fresh, zesty kick that elevates the dish, making it perfect for summer meals.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups fresh corn kernels (or frozen)
• 1 cup cooked, shredded chicken
• Salt and pepper to taste
• ½ cup fresh cilantro leaves
• Juice and zest of 1 lime
• 2 tablespoons olive oil (for pesto)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 3 minutes.
2. Add chicken broth and bring to a simmer. Stir in fresh corn and shredded chicken, and cook for 10 minutes.
3. Season with salt and pepper to taste.
4. While the soup simmers, make the pesto by blending cilantro, lime juice and zest, and olive oil in a food processor until smooth.
5. Serve the soup topped with a spoonful of cilantro lime pesto.

This soup is sweet, savory, and incredibly fresh, thanks to the corn and cilantro lime pesto.

The combination of flavors is light and satisfying, making it a perfect summer option that pairs beautifully with warm weather.