Italian Chicken and Vegetable Soup

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 6 to 8 servings
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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)

Two 14.5-ounce cans diced tomatoes with basil, garlic, and oregano

Two 14.5-ounce cans chicken broth

Grated Parmesan, optional


  1. 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.