Sop up this tasty Italian Chicken Vegetable Soup with a warm Homemade Dinner Roll or keep it light with Waldorf salad or Arugula salad.
Who here loves Italian food?
We LOVE it at our home! The flavors are delicious and there are just so many different recipes that fall under this category that we can never get sick of it. Although we love all the pizzas, lasagnas and pastas we are also fans of the Italian soups. And since soup season is just around the corner, we wanted to share a recipe for Italian Chicken Vegetable Soup. This tasty soup is very simple and very flavorful. I also love that it’s not a super thick or creamy soup. Don’t get me wrong, I absolutely love a bowl of creamy chowder, but sometimes those soups can be a little too heavy. This Italian chicken soup is much lighter and lower in calories, so I feel like I could always be in the mood to eat it! Like I said, this Italian chicken soup does take a few extra minutes, but it’s still done in less than an hour. And the steps themselves are extremely easy. Believe me, the extra time is well worth it with how amazingly flavorful the soup turns out!
How to make Chicken Vegetable Soup
CHICKEN. In a large pot, heat olive oil over medium heat. Add chicken and cook until cooked through. VEGGIES. Add carrots and cook for 5 minutes. Stir in zucchini, tomatoes and chicken broth. Bring to a boil. SIMMER. Reduce heat and simmer for 25 – 30 minutes. SERVE. Top with Parmesan cheese and serve warm. ENJOY!
Tips, Variations + Storing Info
Use either frozen or fresh veggies for the soup. Luckily frozen veggies are picked at the peak of freshness so you will get a good flavor whether you use fresh or frozen veggies. Make sure that the veggies are not spoiled and have a good color and texture. Like many other soups, you can change up the ingredients according to your liking:
Onions Mushrooms Spinach Substituting the chicken for sausage Add pasta shells
We liked the soup as is, and we think you will too because it really is so easy and tasty. Freezer meal: Soups are famous on freezer meal menus and this one is no different. If you have a large enough pot, or use 2 pots, I would suggest doubling or tripling the recipe to have a few meals on hand. Complete steps 1-3 and simmer for only about 10 minutes. You do not want to cook the vegetables too much before freezing them or they may become mushy. Once the soup has simmered for a few minutes allow the soup to cool before pouring it into a freezer safe airtight container. Label and freeze for up to 4-6 months. Thaw overnight in the fridge and heat in the crockpot or stove top. To STORE, divide the soup into individual serving sizes and store in the fridge for 3-4 days. FREEZE leftover soup for 4 months, but be aware the vegetables may become a little mushy. Reheat the soup in the microwave or stove top.
For more yummy soup recipes, check out:
Zuppa Toscana Soup Cheesy Chicken Parmesan Soup Minestrone Soup Mexican Chicken and Corn Soup Turkey Noodle Soup Chicken Tortilla Soup Chicken Alfredo Soup Hamburger Macaroni Soup
