Italian Chicken and Vegetable Soup
This recipe for Italian Chicken and Vegetable Soup is similar to Paula Deen's. It gets rave reviews for its simplicity. It is wonderful for those who like their soup on the milder side, not too spicy.
* 2 tablespoons olive oil
* 3 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 1/2 pounds)
* 1 small onion, chopped
* 1 cup sliced carrots (about 3 small)
* 2 1/2 cups sliced zucchini (about 2 medium)
* 2 (14 to 16-ounce) cans diced tomatoes with Italian seasonings
* 2 (14 to 16-ounce) cans chicken broth
* Grated Parmesan cheese
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken. Cook for 10 minutes, stirring frequently. Add onion and carrots. Cook for an additional 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes. Top each serving with grated Parmesan.
Note: You can buy the tomatoes with the Italian seasoning already in them. The typical seasonings are basil, garlic, and oregano. In the grocery store, look for them with the regular canned tomatoes.
If you don't have the tomatoes that come with the Italian seasonings already in them, use plain diced tomatoes and some dry Italian seasoning blend.
Add chopped celery and/or minced garlic when you add the carrot and onion.
Add a can of white beans for additional fiber and to give the soup more body. Add them when you add the zucchini and tomatoes.
Add some spinach or other vegetable, or pasta. Add them when you add the zucchini and tomatoes.
This recipe makes a mild soup. If you like bolder or spicier soups, add black pepper or a few dried red pepper flakes.
Suggested serving ideas:
Serve Italian Chicken and Vegetable Soup with Italian breadsticks.
Find more chicken soup recipes.
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