How To Make Italian Chicken and Vegetable Soup
With its rich tomato-based broth, this Italian-inspired vegetable soup is a light flavorful soup that’s great all year. It has chicken, carrots, & zucchini.
Preparation: 5 minutes
Cooking: 40 minutes
Total: 45 minutes
Serves:
Ingredients
- 2tbspolive oil
- 4chicken breasts,boneless skinless, cubed
- 1cupcarrots,sliced
- 2zucchini,sliced
- 14½ozItalian tomatoes,diced
- 14½ozchicken broth
- parmesan cheese,grated
Instructions
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In a large pot, heat olive oil over medium heat. Add chicken and cook until cooked through.
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Add carrots and cook for 5 minutes.
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Stir in zucchini, tomatoes and chicken broth. Bring to a boil.
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Reduce heat and simmer for 25 to 30 minutes.
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Top with Parmesan cheese and serve warm. Enjoy!
Nutrition
- Calories: 295.74kcal
- Fat: 16.45g
- Saturated Fat: 4.01g
- Trans Fat: 0.12g
- Monounsaturated Fat: 8.14g
- Polyunsaturated Fat: 3.03g
- Carbohydrates: 9.06g
- Fiber: 2.04g
- Sugar: 5.48g
- Protein: 27.50g
- Cholesterol: 76.30mg
- Sodium: 193.82mg
- Calcium: 38.87mg
- Potassium: 725.14mg
- Iron: 1.52mg
- Vitamin A: 233.62µg
- Vitamin C: 22.42mg
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