Italian Chicken and Vegetable Soup

Italian Chicken and Vegetable Soup


Italian Chicken and Vegetable Soup


cal Calories 142kcal

fat Total Fat 6g

Low sat-fat Saturated Fat 1g

Low chol Cholesterol 43mg

sodium Sodium 414mg

Low carbs Total Carbohydrate 6g

Serving size 257g Calories from fat 54kcal Fiber 2g Protein 16g Sugar 4g
7 servings


  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
  • 1 small onion, chopped
  • 1 cup sliced carrots (about 3 small)
  • 2 1/2 cups sliced zucchini (about 2 medium)
  • 2 (14.5ounce) cans diced tomatoes with basil, garlic, and oregano
  • 2 (14.5ounce) cans chicken broth
  • Grated Parmesan, optional


  1. In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

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