Back

Summer Vegetable, Chicken, and Navy Bean Soup

Ali Segersten (author)
SUMMER VEGETABLE CHICKEN NAVY BEAN SOUP-2
SUMMER VEGETABLE CHICKEN NAVY BEAN SOUP-1

If you're looking for an easy, wholesome dinner the whole family will love, this summer chicken and navy bean soup checks every box. It’s hearty yet light, rich in fiber and clean protein, and loaded with summer vegetables. It also offers a generous dose of antioxidants and phytonutrients to reduce inflammation and support healing. Start it in the morning in your slow cooker or whip it up on the stovetop for a quick, nourishing dinner. It also makes excellent leftovers—perfect for busy days or simple meal prep. Use whatever summer vegetables you have on hand—summer squash, zucchini, thinly sliced kale, chard, fresh corn cut from the cob, or fresh peas!

Ingredients
1 cups navy beans (soaked for 8 to 24 hours)
2 pounds bone-in chicken breasts
4 celery stalks chopped
3 large carrots
1 large onions chopped
2 bay leaves
2 sprigs fresh rosemary
3 sprigs fresh thyme
6 cups water
2 medium zucchini diced
2 cloves garlic crushed
2 teaspoons sea salt
½ cups parsley chopped
½ cups fresh dill chopped