Italian Chicken Vegetable Soup

This rich, hearty and comforting Italian Chicken Vegetable Soup is packed with Italian flavors.  It’s an easy Italian soup recipe that comes together in about 30 minutes and your family will love! 

This richly flavored Italian Chicken Vegetable Soup is jammed packed with vegetables simmered in a perfectly seasoned broth

I love everything about this Italian vegetable soup!   This is a richly flavored chicken and vegetable soup that is jammed packed with vegetables simmered in a perfectly seasoned broth.  It just might become a new favorite for your family!

This richly flavored Italian Chicken Vegetable Soup is jammed packed with vegetables simmered in a perfectly seasoned broth

ITALIAN SOUP RECIPE

This healthy chicken vegetable soup recipe is an easy one to pull together.  The list is not too long and it comes together in about 30 minutes if you’re using store bought rotisserie chicken.

  •  Extra-virgin olive oil
  •  Yellow onion
  •  Carrot
  •  Celery
  •  Red potato
  •  Garlic
  •  Herbs (fennel seeds, thyme, oregano)
  •  Red pepper flakes
  •  Diced tomatoes (low or no salt)
  •  Chicken broth
  •  Parmesan cheese
  •  Cooked chicken breast
  • Fresh basil and parsley

HOW TO MAKE VEGETABLE SOUP

I think the key to making a good vegetable soup is by stuffing the pot to the brim with a variety of fresh organic vegetables so the soup is rich and filling, and it’s a main not a starter.  It’s also key to have a good broth perfectly seasoned for the vegetables to simmer in.

  1. Saute onion, carrot, celery and potato for 3 to 5 minutes or until the vegetable start to soften.
  2. Add in the garlic and seasoning (fennel, thyme and oregano) 
  3. Pour in the tomatoes and the chicken broth and bring to a boil.
  4. Add the Parmesan cheese.
  5. Simmer for 15 minutes.
  6. Add the already cooked chicken and cook for another 5 minutes.
  7. Stir in basil and parsley
  8. Serve with lemon wedges

VARIATIONS

  • Add zucchini or yellow squash
  • Make it vegetarian and add cannellini beans instead of chicken 
  • Use fresh chopped tomatoes instead of canned
  • Add pasta noodles

This richly flavored Italian Chicken Vegetable Soup is jammed packed with vegetables simmered in a perfectly seasoned broth

Besides all the fresh vegetables, what makes this a really good soup recipe is the seasoning.  Especially the fennel!  The fennel adds so much flavor to this soup!  And it’s  super nutritious.

BENEFITS OF FENNEL

  • Good source of minerals such as potassium, calcium, zinc, manganese
  • Also good source of Vitamin C, iron, selenium and magnesium 
  • Good source of phytonutrients (the phytonutrients found in fennel seeds help to regulate blood pressure, reduce water retention, aid with digestion,  clear sinuses and relieve symptoms of asthma, lower cholesterol and enhance sleep quality)

This richly flavored Italian Chicken Vegetable Soup is jammed packed with vegetables simmered in a perfectly seasoned broth

This vegetable soup with chicken broth can easily be made vegan by using cannellini beans instead of chicken, vegetable broth instead of chicken broth, and by omitting the Parmesan cheese altogether.  However you decide to make it, you’ll want to serve this soup with lemon wedges, fresh parsley and basil… and lots of warm crusty bread.

MORE HEALTHY SOUP RECIPES YOU’LL LOVE

Rich and hearty Italian Chicken Vegetable Soup is packed with Italian flavors
Yield: 4 Servings

Italian Chicken Vegetable Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

This rich, hearty and comforting Italian Chicken Vegetable Soup is packed with Italian flavors.  It’s an easy Italian soup recipe that comes together in about 30 minutes and your family will love! 

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 large carrot, peeled and diced
  • 2 large stalks celery, chopped
  • 1 large red potato, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1 14-1/2 ounce can diced tomatoes (low or no salt)
  • 6 cups chicken broth
  • 1-inch piece of Parmesan (about 2 tablespoons shredded)
  • 2 cups chicken breast, chopped (store bought roasted chicken is fine)
  • salt and freshly ground black pepper to taste
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • lemon wedges for serving

Instructions

  1. Heat olive oil in large pot over medium-high heat.
  2. Add the onion, carrot, celery and potato to the pot and cook for 3 to 5 minutes or until the vegetable start to soften.
  3. Add the garlic, fennel, thyme and oregano and cook for another minute or two.
  4. Pour in the tomatoes and the chicken broth and bring to a boil.
  5. Add the Parmesan cheese.
  6. Reduce heat and simmer on low for 15 minutes.
  7. Add the chicken and cook for another 5 minutes.
  8. Stir in the basil and parsley
  9. Serve with lemon wedges

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 328Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 68mgSodium: 1585mgCarbohydrates: 23gFiber: 3gSugar: 5gProtein: 27g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.

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