On warm summer evenings soup may not be the first thing that comes to mind to make for dinner. But this chicken vegetable soup is light, tasty and will actually help cool you down and re-hydrate you after spending a day in the sun. Hot liquids actually work to help your body naturally kick into high gear and start sweating, which helps to lower your body temperature. Cool liquids actually do the opposite and make your body work hard to warm your core back to normal, making you feel hotter than before consuming the cool beverage.
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves of minced garlic
- 1 tsp red chili flakes
- 3 ribs of celery, diced
- 2 carrots, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/2 zucchini, diced
- 1 cup of frozen or fresh corn
- 2 cups of cooked chicken, leftover from a whole roasted bird
- 1 litre of home made chicken stock
- 1 tsp Italian seasoning
- 1 tbsp soy sauce
In a large pot, heat the oil over medium heat. Add the onion and cook for about five minutes, until softened. Stir in the garlic and chili flakes, for about ten seconds. Add the remaining vegetables and cook for about five more minutes, continuing to stir frequently. Add the cooked chicken, stock, Italian seasoning and soy sauce, increase the heat to high and bring to a boil. Turn the heat down to low, and simmer for about 10 minutes before serving.
