Italian Chicken and Vegetable Soup
Cozy up with a bowl of hearty Italian Chicken and Vegetable Soup, a comforting dish brimming with classic Italian flavors and wholesome ingredients. This one-pot wonder combines tender shredded chicken, vibrant zucchini, leafy spinach, and a medley of other vegetables simmered in a fragrant broth seasoned with oregano, basil, and a hint of garlic. Perfectly complemented by juicy diced tomatoes and optional Parmesan cheese for a rich, savory finish, this soup is as nutritious as it is satisfying. Ready in just under an hour, it’s a soul-warming meal ideal for weeknights or meal prep, and it pairs beautifully with crusty bread for dipping. Bursting with fresh vegetables and lean protein, this Italian-inspired recipe is a must-try for lovers of healthy, flavor-packed comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium zucchini, diced
- 2 pieces boneless, skinless chicken breasts
- 1 15-ounce can diced tomatoes, canned
- 8 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 2 cups baby spinach
- salt, to taste
- ground black pepper, to taste
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, until translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced carrots, celery, and zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Season the chicken breasts with a pinch of salt and pepper. Place them into the pot, nestling them among the vegetables.
Pour in the canned diced tomatoes and chicken broth. Stir in the dried oregano, basil, and bay leaf.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken breasts from the pot and shred them with two forks.
Return the shredded chicken to the pot and stir in the baby spinach. Cook for another 2-3 minutes, until the spinach is wilted.
Taste the soup and adjust the seasoning with salt and pepper as needed.
Remove the bay leaf before serving. If desired, garnish with grated Parmesan cheese.
Serve the soup warm with crusty bread or your favorite side.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 7844 mg | 341% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 35.6 g | ||
| Protein | 191.7 g | 383% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1908 mg | 147% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5439 mg | 116% | |
*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.
