Italian Chicken and Vegetable Soup

Hearty and heart warming this traditional Italian soup is sure to please.

Italian Chicken and Vegetable Soup

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients Add to grocery list

  • 2

    tablespoon olive oil

  • 4

    boneless, skinless chicken breasts, cut into bite-sized pieces (about 1¾ pound)

  • 1

    small onion, chopped

  • 1

    cup sliced carrots (about 3 small)

  • cup 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 cheese, if desired.


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