The Most Delicious Italian Chicken Soup Recipe - Easy, flavor-packed homemade soup recipe made with chicken, zucchini, carrots, celery, onions, garlic and Italian seasonings in a robust tomato broth.
My mouthwatering delicious Italian Chicken Soup comes together quickly and easily in just an hour. Serve with your favorite breads, salads, sandwiches and more.
This soup will serve about four to six people depending on everyone's appetite. If you are cooking for a larger crowd, simply double the recipe.
Ingredients You Need To Make Italian Chicken Soup:
Chicken Thighs or Breasts - One pound boneless, skinless chicken thighs or chicken breasts.
Zucchini - You'll need two medium zucchini for this recipe. You can also use yellow squash.
Yellow Onion - Yellow, white or red onion will all taste great in this soup.
Garlic Cloves - Fresh garlic is always best in homemade soup.
Diced Tomatoes - We use one fifteen ounce can of diced tomatoes.
Tomato Sauce - You will need one fifteen ounce can of tomato sauce.
Chicken Broth - Use your favorite chicken broth in this recipe. You may also use vegetable broth.
Carrot - One large carrot.
Celery - Two large celery stalks.
Butter - Salted or unsalted butter.
Olive Oil - You may also use avocado oil.
Italian Seasoning Blend - Oregano, Parsley, Basil, Paprika, Black Pepper, Salt.
Parmesan Cheese - I highly recommend using a quality parmesan cheese and grate your cheese fresh off the block.
Tools to have on hand for this recipe:
- Dutch Oven or Saucepan
- Cooking Spoon or Spatula
- Measuring Spoons and Cups
- Cutting Board + Chef Knife
How To Make Italian Chicken Soup:
Add butter and oil to a large saucepan or dutch oven over medium heat. Add carrots, celery, onions and zucchini and cook until slightly tender. Stir in garlic and cook another minute.
Add remaining ingredients and stir to combine. Bring soup to a low simmer. Simmer on low for about thirty minutes to an hour until chicken is cooked through and fork-tender.
Once the soup is done, shred the chicken with two forks and stir.
Serve soup with grated parmesan cheese and red pepper flakes.
Side Dishes To Serve With Soup:
Simple Caesar Salad - My quick and easy caesar salad is made with homemade dressing, crunchy romaine, croutons and freshly shaved parmesan cheese.
Rustic French Bread - Dutch oven bread recipe you can easily make in the comfort of your home! There is nothing better than the smell of freshly baked bread.
Easy Homemade Garlic Bread - Classic garlic bread recipe with one secret ingredient that places this garlic bread above the rest. Serve warm with your favorite pastas, salads and soups.
Buttermilk Rolls - Warm, soft and fluffy buttermilk rolls with a golden outer crust make these the best buttermilk rolls ever.
More Best Easy Soup Recipes:
Best Ever Lasagna Soup - Quick and easy homemade Lasagna Soup made with ground sausage and beef, lasagna noodles, parmesan and ricotta cheeses in a flavor-packed tomato broth.
Mexican Chicken Soup - Flavor-packed homemade Mexican Chicken Soup recipe made with chicken, beans, peppers, and seasonings in a delicious spicy broth.
Creamy Chicken Taco Soup - Easiest taco soup recipe cooked on the stovetop with shredded chicken, pinto beans, tomato and corn in a creamy flavor packed soup finished with cilantro and lime juice.
Minestrone Soup - Warm and delicious Minestrone Soup made with veggies, beans and noodles in a delicious tomato based broth.
How To Store Leftover Homemade Soup:
Allow soup to cool off completely or mostly before transferring soup to an airtight container. Place in the fridge for up to 2-3 days.
Allow soup to cool off completely or mostly before transferring soup into a freezer safe container. You want to be sure to leave a little space in your container for the soup to expand while freezing.
Italian Chicken Soup
Ingredients
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1 Large Carrot chopped
- 2 Celery Stalks sliced
- 1 cup Yellow Onion chopped
- 2 Zucchini halved and sliced
- 3 Garlic Cloves minced
- 1 lb Chicken Breasts or Thighs boneless, skinless
- 1 15 oz Can Diced Tomatoes
- 1 15 oz Can Tomato Sauce
- 3 cups Chicken Broth
- ⅓ cup Parmesan Cheese grated
Italian Seasoning:
- ½ teaspoon Oregano
- ½ teaspoon Parsley
- ½ teaspoon Basil
- ½ teaspoon Paprika
- ¼ teaspoon Black Pepper
- 1 tsp Salt
Instructions
- Add butter and oil to a large saucepan or dutch oven over medium heat. Add carrots, celery, onions and zucchini and cook until slightly tender. Add garlic and cook another minute.
- Add remaining ingredients and stir to combine. Bring soup to a low simmer. Simmer on low for about thirty minutes to an hour until chicken is cooked through and fork-tender.
- Once the soup is done, shred the chicken with two forks and stir.
- Serve soup with grated parmesan cheese and red pepper flakes.
Nutrition
Neil
Great recipe!