How To Make Italian Chicken Soup
Taste chicken soup Italian style with this easy recipe. It’s cooked in Italian seasoned broth with zucchini, tomatoes, and kale.
Preparation: 5 minutes
Cooking: 50 minutes
Total: 55 minutes
Serves:
Ingredients
- 2lbschicken breasts,boneless and skinless, diced
- 2tbspcanola oil
- 1yellow onion,chopped
- 2clovesgarlic,minced
- 1cupcarrot,sliced
- 2cupskale,chopped
- 2zucchini,sliced and quartered
- 14½oztomatoes,canned, diced, drained
- 1tbspItalian seasoning
- salt and black pepper,to taste
- 8cupschicken broth
- 1cupshell pasta
Instructions
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Add the canola oil to a large dutch oven on medium heat and add the chicken, garlic, and onions. Cook for about 5 to 6 minutes until the chicken is cooked through and the onions are translucent.
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Add carrots and cook for 5 minutes.
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Stir in zucchini, tomatoes, kale, Italian seasoning, and salt and black pepper.
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Add the chicken broth and bring to a boil before reducing to a simmer for 25 minutes.
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Add pasta to the soup and continue cooking for 13 to 15 minutes, partially covered, until pasta is tender.
Nutrition
- Calories: 398.98kcal
- Fat: 17.49g
- Saturated Fat: 4.18g
- Trans Fat: 0.13g
- Monounsaturated Fat: 8.01g
- Polyunsaturated Fat: 3.94g
- Carbohydrates: 26.50g
- Fiber: 2.89g
- Sugar: 8.22g
- Protein: 33.17g
- Cholesterol: 79.77mg
- Sodium: 1181.08mg
- Calcium: 64.96mg
- Potassium: 897.76mg
- Iron: 2.55mg
- Vitamin A: 204.49µg
- Vitamin C: 23.55mg
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