Italian Chicken Veggie Soup Paula Deen
Warm, hearty, and bursting with classic Italian flavors, Paula Deen's Italian Chicken Veggie Soup is a comforting one-pot wonder that's perfect for a cozy meal. Packed with tender shredded chicken, vibrant vegetables like zucchini, bell pepper, and spinach, and a savory medley of Italian seasoning, this aromatic soup is as nutritious as it is delicious. A base of chicken broth and diced tomatoes ensures every spoonful is rich and flavorful, while optional Parmesan and parsley add a touch of indulgence. Ready in just 45 minutes, this easy recipe makes a delightful family dinner or meal prep option. Serve it with crusty bread for the ultimate comforting pairing. Keywords: Italian chicken soup, vegetable soup recipe, Paula Deen chicken, hearty chicken soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts, boneless and skinless
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 1 15-ounce can diced tomatoes, canned
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 0.25 cup parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the hot oil. Cook for about 5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pot and set aside to cool.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic, diced zucchini, and red bell pepper. Cook for another 3 minutes, stirring occasionally, until fragrant.
Pour in the canned diced tomatoes (with their juices) and the chicken broth. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
While the soup comes to a boil, shred the cooked chicken breasts using two forks.
Reduce the heat to a simmer and add the shredded chicken to the pot. Simmer the soup for 10 minutes to allow the flavors to meld.
Stir in the baby spinach and cook for an additional 2-3 minutes, just until the spinach wilts.
Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 7664 mg | 333% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 38.1 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1213 mg | 93% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4736 mg | 101% | |
*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.
