Lemony Garden Vegetable & Chicken Soup

Update 1/27/2018: I love photography, and have learned a lot over the last few years! This recipe is on of the most popular on my blog, but it's images we lacking, so I shot new ones. One of the original photos is at the bottom of this post if you need it as a reference. Hope you enjoy this one! 

My middle name is Summer, and I'm not just saying that. I've always loved that my middle name is Summer because when I use the saying, it rings true in more ways than one. My first name is fine but Summer... That's something I can identify with. It's a bit off beat, and outdoorsy, and warm. It's full of light and fun to write. Plus, I loooove summer, so it just fits.

About now, you may be wondering why this post, titled Lemony Garden Vegetable and Chicken Soup, is all about summer. Soup and summer aren't usually thought of as a "match". But I have a few reasons to share a soup recipe with you on this bright summery day.

Lemon Garden Vegetable & Chicken Soup

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood   

Feel free to flex your creative muscle with this recipe. Every garden is different, so every garden vegetable soup should be different, too. The instructions below are for either a pressure cooker (Instant Pot) or simply using a soup pot on the stove.

Serves: 4   |    Total Time: 20 minutes using Instant Pot

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Ingredients:

• 1 tablespoon coconut oil
• 1 pound chicken breasts (boneless, skinless), cut into bite-sized pieces
• 1 leek, sliced thin OR 1/2 cup yellow onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 stalks of celery, diced small
• 1 medium zucchini, cut into bite-sized pieces
• 1 medium summer squash, cut into bite-sized pieces
• 1 14-ounce can diced tomatoes
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Juice from 1 lemon, plus additional lemon slices for garnish
• 6 cups chicken broth OR bone broth
• 1/4 teaspoon each salt & ground black pepper
• 2 cups fresh baby spinach OR 1 cup frozen chopped kale
• Optional additional veggies: 1 cup fresh sugar snap peas, chopped; 1 cup fresh asapragus, chopped

Directions:

1. Heat the coconut oil in the bottom of your Instant Pot on the sauté setting, and add the leeks/onion and garlic to the pot.
2. When the leeks/onions are soft, add the chicken, carrots, celery, zucchini, summer squash, canned tomatoes, rosemary, thyme, salt, pepper, and if using, the asapragus and and sugar snap peas. Pour in the broth and lemon juice, and stir.
3. Secure lid on Instant Pot, and turn to Soup setting. Set timer for 4 minutes, with the vent sealed.
4. When timer goes off, release pressure. Add spinach/kale and stir.
5. Serve in bowls and top each bowl with a single lemon slice. Serve hot!