Italian Chicken and Vegetable Soup

Total Time:
55 min
10 min
45 min

6 to 8 servings

  • 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

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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    191 Reviews
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    Quick, easy and tasty. We've made this twice now. One of our favorites.
    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.  
    Very good. Only change was adding a can of Italian green beans for more veggies.
    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!
    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.
    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!
    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.
    Loved this recipe. Added a bit more spice: oregano, Thyme, parsley, and basil (all dried. Also added some elbow macaroni (cup. Everyone loves it.
    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.
    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!!!
    This soup is great. My husband (who hates cooked veggies asks for it all the time. A winter staple at our house.
    This soup was wonderful! I made a few changes such as using dark meat instead of the white meat, added a yellow summer squash and some peppers as well. I like a little heat to my soups so I added a can of diced tomatoes and chillis as well as some egg noodles. This soup was a hit with my family which was quite the shock because my husband doesn't like zuchinni and summer squash. I will make this soup again and again it was so easy to make. I am glad I decided to double the batch!
    This was a really good soup!! I followed the recipe, except I did add green beans. Excellent with some warm crusty bread. The only thing I would do different would be to shread the chicken instead of cubing it. I just didn't like the feel of the chicken in my mouth.
    This is an amazing chicken and vegetable soup - and healthy too! Yay! Having made this many times over the past month, the soup has always been full of flavor and easy to make. I usually use chicken stock or, failing that, a reduced sodium chicken broth. I also use fresh tomatoes at times and add some basil and garlic to the recipe as well as a bit more stock to make up for the lack of liquid if I use fresh tomatoes.
     I have a pretty high standard for chicken and veggie soup. So many recipes rely upon salt to carry (or cover up the soup. The chicken is tender, the vegetables are a good accompaniment to the chicken and the broth is flavorful.
    Delicious! If you added extra broth you could add in some small noodles and have sort of an Italian wedding soup. Very good recipe and super easy to make!
    Absolutely awesome! It was so easy, HEALTHY, and very satisfying. I made some pasta (mini shells so that my husband could add a little to his and he liked that better, but I enjoyed it just as written. Wonderful with homemade biscuits or garlic bread!
    Simple, quick, and fantastic tasting. It will become a household staple for the cold winter nights. (And very good for my diabetic diet too!
    Tried this recipe tonight. My whole family,who are not big soup eaters, loved it and went back for seconds.
    This is the greatest recipe. It is fool prove. Even I could not ruin this recipe. It is easy, simple and it tastes great. I also made her garlic sticks, they are great and so easy. Will definitely make it again.
    My husband and I thoroughly enjoyed the soup--nice quick weeknight soup. My husband had a suggestion--change it to Mexican. We now use tomatoes with chilies (Red Gold Mexican Fiesta and Monterey Jack cheese. We also add a little chopped cilantro, crushed tortilla chips, and sour cream for topping. It's one of our favorites. Thanks Paula
    I think this was very easy- tasty and will make it again ..But i will try adding some more veggies 
    Love it. Very tasty and so easy. Great for the "diet" too.
    I have been making this for a couple years and it is a go to comfort soup for my family. Super easy and cheap.
    Loved this recipe. Trying to get my husband to eat more healthy and he said "wow this is really good".
    Perfect for an easy fall dinner. I made a few changes/additions. I used regular diced tomatoes, and added fresh basil, garlic, and bay leaf. Also added some celery, yellow squash, kale, and a can of white beans. Served with breadsticks, and both hubby and I enjoyed it!
    very good, very easy
    What a great easy soup!!! I used yellow squash instead of zucchini, added fresh garlic and followed the rest of the recipe. Full of flavor, healthy & simple!!! My whole family really enjoyed Will definitely make again.
    The soup is delicious, but requires a few changes/additions to make it shine. No good italian woman is ever going to make this dish with boneless, skinless chicken breasts and I suggest substituting with chicken thighs because the breasts will dry out far too much during the cooking process, and add little flavor to the soup. Also, keep the skin on while the meal cooks, it adds a lot of flavor. You can remove the skin after cooking if you like, but I leave it on.  
    I use plain canned tomatoes, and add fresh oregano and basil (add them towards the end, if you add fresh herbs too early in the cooking process, their delicate flavor is lost, and I also add a good amount of black pepper, salt, and a dash of red pepper for some heat. 
    Finally, I like to add in whole wheat egg noodles if I want to make the dish heartier, especially during the winter months. 
    All in all, it is an easy, fast soup to make, and it is also an easy recipe to modify and make your own!
    My kiddos, Hubby and I all love this soup. It is so easy to make. My kids can help chop veggies while I cook the chicken.  
    This is also a great recipe to take to families in need. I've delivered it to families who are grieving the loss of a loved one, and to families who are celebrating the arrival of a baby. Everyone loves it! 
    While I would not freeze any leftovers, it does reheat well from the refrigerator.
    Love Love Love this soup. My husband enjoys it, as well as my kids. And it's easy to make. A crowd pleaser in my house. Thanks Paula!!!
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    This recipe is featured in:

    Winter Produce Guide