Summer Grilled Chicken Soup

  • Author: Dan


Serves 6-8


  • 1 1/2 lb. chicken tenders
  • Seaon with salt, pepper, garlic powder, olive oil

For the soup

  • 8 cups chicken broth
  • 1 1/2 salt
  • 1/2 pepper
  • 2 cups fresh corn (frozen corn can be substituted)
  • 1 large onion onion chopped, about 2 cups
  • 2 tablespoons olive oil
  • 3 cups zucchini, chopped
  • 2 cups cut spaghetti
  • 2 tablespoons fresh dill, chopped


  1. Season the chicken tenders with the salt, pepper and olive oil on both sides then grill for 2-3 minuets on each side until cooked through.
  2. Remove to a cutting board and cut into bite sized pieces.
  3. In a large soup pot, add the olive oil and the onion and cook, while stirring for 5 minutes.
  4. Add in the zucchini, corn, salt and pepper and stir.
  5. Cook for another five minutes then add in the diced chicken and chicken broth.
  6. Bring to a boil, then turn the heat down to a simmer for 15-20 minutes.
  7. Add the pasta to the soup, stir and cover and cook for 10 minuets.
  8. Stir in the fresh dill and serve.