Hearty Italian Chicken Vegetable Soup
Warm up your soul with this Hearty Italian Chicken Vegetable Soup, a comforting one-pot meal brimming with vibrant flavors and wholesome ingredients. Tender shredded chicken, garden-fresh zucchini, carrots, celery, and hearty baby spinach are simmered in a rich tomato-infused chicken broth, seasoned with classic Italian herbs. A touch of delicate pasta adds a satisfying bite, while optional garnishes like fresh parsley and grated Parmesan cheese elevate each bowl to restaurant-quality status. Perfect for meal prepping or cozy family dinners, this easy-to-make soup is ready in just about an hour and serves six generously. Whether you're seeking a nourishing meal or a taste of rustic Italian charm, this chicken vegetable soup is guaranteed to hit the spot.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 pieces celery stalks, diced
- 3 pieces garlic cloves, minced
- 1 medium zucchini, diced
- 14 ounces crushed tomatoes (canned)
- 6 cups chicken broth
- 2 teaspoons dried Italian seasoning
- 1 piece bay leaf
- 2 cups baby spinach leaves
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.25 cup grated Parmesan cheese (optional, for topping)
Instructions
Heat a large pot or Dutch oven over medium heat and add olive oil.
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Sear the chicken in the pot for 5-6 minutes per side until browned but not fully cooked through. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the zucchini, crushed tomatoes, chicken broth, Italian seasoning, bay leaf, and remaining salt and pepper to the pot. Stir to combine.
Return the chicken breasts to the pot, bring everything to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.
Remove the chicken from the pot, shred it with two forks, and return the shredded chicken to the soup.
Add the spinach and pasta to the pot. Simmer for an additional 10 minutes or until the pasta is tender.
Discard the bay leaf before serving. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 7579 mg | 330% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 41.2 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1157 mg | 89% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5221 mg | 111% | |
*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.
