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Simple And Flavorful Italian Chicken Veggie Soup Recipe
A hearty, comforting, and flavorful soup packed with tender chicken, vibrant vegetables, and Italian herbs. This one-pot meal is perfect for chilly nights or when you need a nourishing and delicious dish!
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 1 zucchini diced
- 1 cup green beans chopped
- 1 14.5 oz can diced tomatoes
- 6 cups chicken broth
- 2 cups shredded cooked chicken rotisserie or boiled
- 1 15 oz can white beans (cannellini or great northern), drained & rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes optional
- Salt & black pepper to taste
- 2 cups baby spinach or kale
- ½ cup small pasta orzo, ditalini or rice (optional)
- ¼ cup Parmesan cheese for garnish
- Fresh basil or parsley for garnish
Instructions
- Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Step 2: Build the Soup Base
- Add zucchini, green beans, diced tomatoes, and chicken broth.
- Stir in basil, oregano, thyme, red pepper flakes (if using), salt, and pepper.
- Step 3: Simmer & Add Chicken
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken and white beans. If using pasta or rice, add it now.
- Step 4: Add Greens & Finish
- Stir in spinach or kale and cook for 5 more minutes.
- Taste and adjust seasoning if needed.
- Step 5: Serve & Enjoy!
- Ladle into bowls, top with Parmesan cheese and fresh basil or parsley.
Notes
- Make it creamy? Add ½ cup heavy cream at the end.
- Low-carb? Skip the pasta and beans or use cauliflower rice.
- Spicy kick? Add extra red pepper flakes or a splash of hot sauce.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 20gFat: 6g