Italian Chicken and Vegetable Soup

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
  • 1 small onion, chopped
  • 1 cup sliced carrots (about 3 small)
  • 2 1/2 cups sliced zucchini (about 2 medium)
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
  • 2 (14.5-ounce) cans chicken broth
  • Grated Parmesan, optional
Directions

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.8 191
Quick, easy and tasty. We've made this twice now. One of our favorites. item not reviewed by moderator and published
This recipe was excellent. I’ve always had trouble making a good chicken soup, and the thought of adding a can of diced tomatoes never occurred to me for a chicken soup base. It was excellent. I improvised, sautéed the onion, garlic and celery along with two skinless bone-in chicken legs and thighs (only thing in the house), added the chicken stock(32oz) and tomatoes (28 oz can), thyme, rosemary, bay leaves and a little mrs. Dash extra spicy seasoning blend, ½ teaspoon pepper to give it a little kick. I made sure the chicken was cooked well, pulled the chicken off the bone, put it back in the pot with the stock, then added the carrots and zucchini and let it cook some more until they were tender. During the cooking process, every now and then I’d add a little water to the chicken stock because it was simmering down. However, you do not want to add too much water, otherwise you will water down the flavor. This was the absolutely best soup I’ve ever made better than mom’s. item not reviewed by moderator and published
Very good. Only change was adding a can of Italian green beans for more veggies. item not reviewed by moderator and published
This is a quick, delicious meal I make frequently. I make it easier by purchasing a rotisserie chicken to cut down cooking time. It is by far one of my family's FAVORITE meals! My kids love it and want seconds. I always make a double batch to freeze and eat for lunches. Thanks Paula Deen! item not reviewed by moderator and published
This has become my go-to comfort-soup recipe. With the exception of adding salt, pepper, 1/4 tsp of thyme, rosemary & sage, I usually follow it to the tee unless I have extras in the fridge and am in a creative mood, and it is perfect just as written. If you're in a decidedly creative mood, or if your family, like my husband, is more of a "stew" person, you can add rice, a cup of cooked egg noodles or some form of pasta. I find that 1/2 cup of pastina (the teeny tiny pasta stars adds a lot of body and livens up the texture. Occasionally, I add about 2 small potatoes, diced, or 1 cup of frozen mixed vegetables, really, any veggies on hand are amenable to this basic recipe. My grandchildren love it. Love you, Paula. item not reviewed by moderator and published
I made this soup with a few modifications. First, my family doesn't usually like zucchini so I drained and rinsed and added a can of cannelloni beans. I also used chicken stock and added some water. Since the broth seemed a little on the thin side, I added 2 tbsp butter, which added body to the broth. I threw in other seasonings, including parsley. It was wonderful! item not reviewed by moderator and published
Love this- easy to make and hearty! I boil and shred the chicken for the recipe because i like the consistency. Also, i like to add a lot of garlic, celery and some white beans as well. item not reviewed by moderator and published
Loved this recipe. Added a bit more spice: oregano, Thyme, parsley, and basil (all dried. Also added some elbow macaroni (cup. Everyone loves it. item not reviewed by moderator and published
I didn't like this soup at all. It tasted too tomatoey even though i drained the tomatoes. there was no flavor to it even after i added additional spices and garlic. Absolutely won't be making this again. item not reviewed by moderator and published
I made this as written and it was very good. Then I made it again but added 2 stalks of celery (chopped, garlic powder (or you can use fresh garlic in with the veggies, 1/2 tsp cayenne pepper, and 1/2 tsp fennel seeds which I crushed up with mortar and pestle. Although chicken is definitely healthier, I prefer this soup with meatballs instead. I get a bag of frozen meatballs from Aldi; I just add them in with the broth and tomatoes. I think the garlic, fennel seeds and celery really make this a 5 star soup. My parents go NUTS when I make this for them!!! item not reviewed by moderator and published

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Winter Produce Guide