I think it’s a bit weird that we tend to reserve soups for winter. The vegetables are never better than they are at the height of summer. If you fire up that hot grill, why not make a fresh tasting soup with the bounty from the garden? This Chicken Noodle Soup with Zucchini and Corn is perfect for a rainy summer night.
I do not live a gluten free lifestyle, but I happen to like quinoa based pastas. The flavor really compliments the sweet vegetables in this dish. You could also use a whole wheat short cut pasta. Because white pasta is sweeter, I am not sure I’d recommend it. The earthy flavor of a whole grain or quinoa based pasta just pairs nicely with the sweetness of zucchini and corn.
Balance of flavor is probably the biggest lesson in cooking. You may notice that even your favorite cookie recipe calls for a pinch of salt. That is because of the balance required to make a recipe really pop. When you cook with sweet vegetables like zucchini and corn, you want to consider that when you go to pair other things with them. This is why a white pasta isn’t the best choice here. It’s sweet on sweet on sweet. You get the picture. Next time you’re cooking something without recipe consider how the flavors play together. Tomato sauces, which are full of acid, often benefit from a pinch of sugar or honey. On the other hand, garden fresh tomatoes pair beautifully with fresh mozzarella, sweet basil and a heavy hit of tart balsamic vinegar.
If you make this Chicken Noodle Soup with Zucchini and Corn tag me on Instagram @FreshFitKitchen. I really enjoy seeing how you make my recipes work for you. I also love hearing what you thought so leave a comment below.
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