Best 3 Italian Chicken Vegetable Soup Recipes

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Are you longing for a hearty, flavorful soup that captures the essence of Italian cuisine? Look no further! Our journey will take you through a world of tantalizing flavors, where slow-cooked chicken and an array of fresh vegetables harmoniously blend in a rich, aromatic broth. From selecting the finest ingredients to mastering the art of simmering, we'll guide you in crafting the perfect Italian chicken vegetable soup that will warm your soul and satisfy your taste buds.

Here are our top 3 tried and tested recipes!

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP



Hearty Italian Chicken and Vegetable Soup image

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Steps:

  • 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
  • 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

ITALIAN CHICKEN VEGETABLE SOUP



Italian Chicken Vegetable Soup image

Make and share this Italian Chicken Vegetable Soup recipe from Food.com.

Provided by Donna Luckadoo

Categories     < 60 Mins

Time 45m

Yield 10

Number Of Ingredients 17

1 lb cooked chicken, diced
46 ounces tomato juice
2 (15 ounce) cans diced tomatoes (fire roasted)
6 ounces tomato paste
1 cup diced and sauteed' onion
15 ounces cannellini beans, drained
15 ounces black beans, drained
15 ounces black-eyed peas, drained
15 ounces whole kernel corn, drained
15 ounces chickpeas, drained
2 (15 ounce) cans mixed vegetables, drained
1 tablespoon sugar
1/2 teaspoon salt & pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
1 tablespoon hot sauce (optional) or 1 tablespoon Tabasco sauce (optional)

Steps:

  • In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
  • Next add drained vegetables and chicken and continue to simmer for 20 minutes.
  • Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
  • Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.

HEARTY ITALIAN CHICKEN VEGETABLE SOUP



Hearty Italian Chicken Vegetable Soup image

A hearty chicken soup good for cold weather. This is a scratch recipe of my own creation. Can be done in a crock pot

Provided by DaHomeCooker

Categories     Chicken

Time 2h30m

Yield 16 3/4 cup serving

Number Of Ingredients 17

2 lbs chicken breasts (diced)
2 (12 ounce) cans tomatoes (diced)
1 cup celery (diced)
1 cup onion (diced)
1/2 cup corn
1/2 cup peas
1/2 cup carrot (diced)
1/2 cup green beans (diced)
1 cup potato (diced)
6 cups hot water
6 chicken bouillon cubes
1 tablespoon basil
1 tablespoon oregano
1 tablespoon garlic powder
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (4 ounce) can tomato paste

Steps:

  • In a large stock pot on high heat, Sauté the chicken, onions, and celery in olive oil until chicken if browned and onions are translucent, (if using the crock-pot, uses a skillet for this step).
  • For Stove top: Add remaining ingredients and bring to a boil.
  • Once the soup comes to a medium boil reduce heat to a simmer.
  • Soup should just gently bubble from here on out.
  • After 30 minute do a taste test of the broth add additional spices to your taste.
  • simmer for an additional hour then test vegetables for doneness.
  • For Crock-Pot: Transfer ingredients from skillet and add remaining ingredients.
  • Set crockpot on high for two hours then reduce to low.
  • After 2 hours do a taste test of the broth add additional spices to your taste.
  • Let simmer for an additional 4 hours.
  • (Warning if you have a high powered crock-pot and the soup begins to boil to hard reduce the setting to warm if it has one, otherwise unplug your crock-pot for awhile).

Tips:

  • Use a variety of colorful vegetables for a vibrant and nutritious soup. Some good options include carrots, celery, onions, potatoes, zucchini, and tomatoes.
  • For a richer flavor, brown the chicken pieces before adding them to the soup.
  • If you don't have any chicken broth on hand, you can use vegetable broth instead.
  • Add a bay leaf or two to the soup for extra flavor.
  • Season the soup to taste with salt, pepper, and Italian seasoning.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

This Italian chicken vegetable soup is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. The soup is packed with vegetables, which makes it a healthy and nutritious option. It is also very easy to make, so it is a great recipe for busy weeknights.

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