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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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
• 0 salt, to taste
• 0 ground black pepper, to taste
• 0.5 cup Parmesan cheese, grated (optional)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, until translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the sliced carrots, celery, and zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Season the chicken breasts with a pinch of salt and pepper. Place them into the pot, nestling them among the vegetables.

Step 6

Pour in the canned diced tomatoes and chicken broth. Stir in the dried oregano, basil, and bay leaf.

Step 7

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.

Step 8

Carefully remove the chicken breasts from the pot and shred them with two forks.

Step 9

Return the shredded chicken to the pot and stir in the baby spinach. Cook for another 2-3 minutes, until the spinach is wilted.

Step 10

Taste the soup and adjust the seasoning with salt and pepper as needed.

Step 11

Remove the bay leaf before serving. If desired, garnish with grated Parmesan cheese.

Step 12

Serve the soup warm with crusty bread or your favorite side.

Nutrition Facts

Serving size	(3702.5g)

Amount per serving	% Daily Value*
Calories	1753.6

Total Fat 76.3g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 390.6mg	0%
Sodium 7843.9mg	0%
Total Carbohydrate 75.6g	0%
Dietary Fiber 20.4g	0%
Total Sugars 35.6g
Protein 191.7g	0%

Vitamin D 3.5IU	0%
Calcium 1907.9mg	0%
Iron 15.9mg	0%
Potassium 5439.1mg	0%

*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.

Source of Calories

Fat: 39.1%

Protein: 43.7%

Carbs: 17.2%