Italian Chicken and Vegetable Soup

vege soup

By Casey Bradshaw

As a wife and mother of three small children, when I am looking for recipes I have a few things in mind:

1.  It must taste good.
2.  It must be healthy (-ish).
3.  It must be simple to prepare.

Some days dinner is the last thing on my mind, and in the current stage of life our family is in, I don’t usually have the opportunity to prepare difficult, time-consuming recipes.  However, when it comes down to us sitting around the table, I truly desire for the food we all put into our mouths to be nutritious and “tasty” (as my two-and-a-half year old would say).  This recipe I am about to share with you meets all of my “requirements.”  It is super simple to prepare.  It is made with healthy and fresh ingredients, and it is absolutely delicious!  From start to finish, this soup can be on your table in about 45 minutes, and it tastes like it’s been simmering on your stove all day!  So, the next time you are scrambling to satisfy your hungry husband and kiddos, try this yummy and healthy


Italian Chicken and Vegetable Soup.


2 Tablespoons olive oil
1-2 lbs., boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
1 cup sliced carrot
2 medium zucchini, thinly sliced
2 (14.5 oz.) cans of diced tomatoes with basil, garlic and oregano
2 (14.5 oz.) cans of low-sodium chicken broth
Grated Parmesan cheese


In a large Dutch oven, heat olive oil over medium-high heat.  Add chicken and cook for approximately 10 minutes, or until meat is no longer pink.  Add onion and carrot, and cook for 5 minutes or until vegetables are slightly tender.  Gently 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 cheese, if desired.  (In my opinion, the more the better!)

Bon Appetit!

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