Italian Chicken and Vegetable Soup Light + Healthy
Hearty Italian Chicken and Vegetable Soup is packed with flavor. This is a great light soup option, perfect for any day of the year!
Enjoy this delicious Italian Chicken and Vegetable Soup with a warm homemade dinner roll, or keep it light with a Waldorf Salad or Arugula Salad. Either way, you’ll love this veggie-packed hearty soup!
Does anyone here like Italian food?
We love being at home! It tastes delicious and with so many different recipes in this category, we’ll never get tired of it. While we love all things pizza, lasagna and pasta, we are also fans of Italian soups. Since soup season is just around the corner, we wanted to share a recipe for Italian Chicken and Vegetable Soup.
This delicious soup is so easy and so delicious. I also like that it’s not super thick or creamy soup. Don’t get me wrong, I absolutely love a bowl of chowder, but sometimes these soups can be a little too heavy. This Italian Chicken Soup is so much lighter and lower in calories, so I think I’m always in the mood to eat it!
Like I said, this Italian Chicken Soup does take a few extra minutes, but it’s done in less than an hour. The steps themselves are very simple. Trust me, the extra time is worth it because the soup tastes so good!
How to Make Chicken Vegetable Soup
Chick. In a large pot, heat olive oil over medium heat. Add chicken and cook until cooked through.
vegetable. Add carrots and cook for 5 minutes. Stir in zucchini, tomatoes and chicken stock. Bring to a boil.
simmer. Reduce heat and simmer for 25 – 30 minutes.
Serve. Top with Parmesan cheese and serve hot. Please enjoy!
Tips, Changes + Stored Information
use either frozen or fresh vegetables soup. Luckily, frozen vegetables are picked at their peak freshness, so you’ll get good flavor whether you use fresh or frozen vegetables. Make sure the vegetables are not spoiled and have good color and texture.
Slow cooker: Using a slow cooker is a great way to make this soup on a busy day. You still sauté the chicken in the pan with garlic. However, you don’t need to cook it through as it will finish cooking in the crock pot. Put chicken, garlic and other ingredients in slow cooker. Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken is cooked through and vegetables are tender.
How to Thicken Italian Chicken Soup:
- Since this soup has a tomato component, you can add a little ketchup or tomato paste.
- Try adding heavy cream, sour cream or yogurt. Be sure to add this at the end and don’t boil as it will curdle the cream.
- Add flour: In a separate bowl, combine 1 tablespoon flour with ¼ c stock. Once smooth, add it to the soup. Repeat as necessary.
- Add cornstarch: In a separate bowl, combine 1 tablespoon cornstarch and 1 tablespoon cold water. Stir until smooth, then slowly stir it into the soup. Repeat as necessary.
Like many other soups, you can change ingredients According to your preference:
- Substitute chicken for sausage
- Add pasta crust
We loved this soup and we think you will too, because it’s really easy and delicious.
Freezer Meals: Soups are famous on freezer meal menus, and this dish is no exception. If you have a large enough pot, or are using 2, I recommend doubling or tripling the recipe to have several meals on hand. Complete steps 1-3, then simmer for about 10 minutes. You don’t want to overcook the veggies before freezing them or they might end up mushy. After the soup has boiled for a few minutes, allow the soup to cool before pouring it into a freezer-safe airtight container. Label and freeze for up to 4-6 months. Thaw overnight in the refrigerator, then warm in the crock or stove top.
arrive shop, divide the soup into individual servings and store in the refrigerator for 3-4 days. freeze Leftover soup for 4 months, but be aware that the veggies may get a little mushy. reheat Soup in the microwave or on the stove top.
For more delicious soup recipes, check out:
Gourmet American, Italian
Prep time 5 minutes
Cook Time 40 minutes
Total time 45 minutes
Serving Size 6
Calories 248 kcal
by Lil’ Luna
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 1 cup sliced carrots
- 2 zucchini sliced
- 14.5 ounces diced Italian tomatoes
- 14.5 oz chicken stock
- grated parmesan cheese
In a large pot, heat olive oil over medium heat. Add chicken and cook until cooked through.
Add carrots and cook for 5 minutes.
Stir in zucchini, tomatoes and chicken stock. Bring to a boil.
Reduce heat and simmer for 25 – 30 minutes.
Top with Parmesan cheese and serve hot. Please enjoy!