THIS SOUP MARRIES the flavors of summer’s best vegetables. The bacon adds a lovely rich flavor while the corn adds sweetness. In summer, I prefer my soup heated to just warm. This is an excellent recipe for those with compromised digestive systems, because cooked vegetables are easier to digest. Add a can of beans if you prefer a vegetarian soup.
Ingredients:
4 boneless, skinless chicken thighs
3 pcs of cooked bacon, plus drippings
2 TBS 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
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
Adjust salt, pepper and thyme (or oregano) to taste
Directions
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 TBS 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. Serves 12.
