Chicken Italia Soup
Warm, hearty, and bursting with vibrant Mediterranean flavors, this Chicken Italia Soup is the ultimate comfort dish with a healthy twist. Packed with tender shredded chicken, a medley of fresh vegetables like zucchini, carrots, and spinach, and infused with the aromatic charm of Italian seasoning and basil, this soup is as nourishing as it is delicious. A light yet satisfying broth of chicken stock and diced tomatoes forms the base, which perfectly complements the optional addition of small pasta shapes for a bit of extra heartiness. Topped with freshly grated Parmesan cheese, this one-pot meal is perfect for busy weeknights or cozy weekend dinners. Ready in just under an hour, this recipe is a flavorful spin on classic chicken soup that the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery stalks, sliced
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, diced
- 1 15-ounce can canned diced tomatoes
- 6 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh basil leaves, chopped
- 2 cups baby spinach
- 1 cup cooked pasta (optional, e.g., small shells or ditalini)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese, grated (for serving)
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add the olive oil.
Lightly season the chicken breasts with a pinch of salt and pepper. Add them to the pot and sear for 3-4 minutes per side until golden brown. Remove from the pot and set aside.
Add the diced onion to the pot and sauté for 3-4 minutes until softened.
Stir in the minced garlic, celery, and carrots. Cook for 2-3 minutes until fragrant.
Add the zucchini to the pot and stir to combine.
Pour in the canned diced tomatoes (along with their juices) and chicken broth.
Stir in the dried Italian seasoning, salt, and black pepper.
Return the chicken breasts to the pot. Bring the soup to a simmer, cover, and let cook for 20 minutes.
Carefully remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken to the pot.
Stir in the chopped basil leaves, baby spinach, and cooked pasta (optional). Simmer for another 5 minutes until the spinach is wilted.
Taste the soup and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7601 mg | 330% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 31.7 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1160 mg | 89% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4345 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
