Italian Chicken Soup is a flavorful, comforting dish filled with tender chicken, vegetables, and herbs in a light yet hearty broth. It’s a perfect balance of savory, aromatic flavors from ingredients like garlic, tomatoes, and Italian seasoning. This soup is quick to make and provides a warm, satisfying meal that’s ideal for any time of year, especially when you need something nourishing and full of taste. It’s also flexible and can be adapted to include your favorite vegetables or pasta.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 medium carrots (peeled and diced)
  • 2 celery stalks (diced)
  • 1 zucchini (diced)
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 6 cups chicken broth (or vegetable broth for a lighter option)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 bay leaf
  • 2 cups cooked chicken (shredded or diced; rotisserie chicken works well)
  • 1 cup small pasta (such as elbow macaroni or orzo)
  • 1/2 cup fresh spinach or kale (optional)
  • Fresh parsley (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions:

  1. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  2. Add the remaining vegetables: Stir in the diced carrots, celery, and zucchini. Cook for about 5 minutes, allowing the vegetables to soften slightly.
  3. Add the broth and seasonings: Pour in the chicken broth, diced tomatoes (with juice), Italian seasoning, basil, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, until the vegetables are tender.
  4. Add the chicken and pasta: Stir in the cooked chicken and pasta. Simmer for an additional 10-12 minutes, or until the pasta is cooked al dente.
  5. Finish with greens: If using spinach or kale, stir it in at the last minute and cook for 2-3 minutes, just until the greens are wilted.
  6. Serve: Remove the bay leaf from the soup and discard. Ladle the soup into bowls, garnish with fresh parsley, and top with grated Parmesan cheese if desired.
  7. Enjoy! Serve hot with a side of crusty bread or a simple salad.

Nutrition (per serving, assuming 6 servings):

  • Calories: 280 kcal
  • Protein: 23 g
  • Fat: 8 g
    • Saturated fat: 2 g
  • Carbohydrates: 30 g
    • Fiber: 5 g
    • Sugars: 6 g
  • Cholesterol: 60 mg
  • Sodium: 700 mg
  • Potassium: 700 mg

Note:
This Italian Chicken Soup is versatile—you can swap the vegetables for others you prefer or add beans like cannellini or kidney beans for extra protein and fiber. For a more indulgent version, you can add a dollop of pesto to the soup for a burst of extra flavor. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.