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Italian Chicken Soup Recipe

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4 from 9 reviews

This hearty Italian Chicken Soup combines tender shredded chicken, fresh vegetables like zucchini and yellow squash, and flavorful ingredients simmered in a savory chicken broth. Enhanced with herbs such as oregano, thyme, and bay leaves, this comforting soup is perfect for a cozy meal and can be served on its own or over small pasta like macaroni or shells.

Ingredients

Base Ingredients

  • 1 tablespoon Olive oil
  • 1 tablespoon Butter
  • 3/4 cup Chopped onion
  • 2 Garlic cloves, minced (about 2 teaspoons)

Vegetables

  • 1 Medium zucchini, diced into 1-inch cubes
  • 1 Yellow squash, diced into 1-inch cubes

Protein and Canned Goods

  • 2 cups Cooked chicken breast, shredded (rotisserie chicken works well)
  • 15 ounce Can diced tomatoes (with juice)
  • 15 ounce Can Cannellini beans, drained and rinsed
  • 15 ounce Can corn, drained and rinsed

Liquids and Seasonings

  • 6 cups Low sodium chicken stock (add more or less depending on desired brothiness)
  • 1 teaspoon Salt
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried thyme
  • 2 Bay leaves

Instructions

  1. Sauté Base Ingredients: Heat a large pot over medium heat and melt the butter together with olive oil. Add the chopped onions and cook until they become soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Cook Vegetables: Add the diced zucchini and yellow squash to the pot. Cook, stirring occasionally, until the vegetables are just starting to soften, about 4 minutes.
  3. Add Remaining Ingredients: Pour in the canned diced tomatoes with their juice, cannellini beans, and corn. Stir in the shredded cooked chicken and chicken broth. Season with salt, dried oregano, dried thyme, and add the bay leaves. Mix all ingredients well.
  4. Simmer Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes to allow flavors to meld.
  5. Serve: Remove the bay leaves. Ladle the hot soup into bowls and serve immediately. This soup is delicious on its own or can be served over small pasta such as macaroni or shell pasta for a more filling meal.

Notes

  • Rotisserie chicken is a quick and flavorful shortcut for cooked chicken.
  • Adjust the amount of chicken stock depending on whether you prefer a thick or brothier soup.
  • Adding small pasta is optional and can make the soup more substantial.
  • Use low sodium chicken broth to better control the salt level in the soup.
  • This soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://simpleplatter.com/italian-chicken-soup-recipe/