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Italian Chicken + Veggie Soup

This Italian Chicken and Veggie Soup is a hearty and healthy soup with chunks of veggies and shredded chicken simmered in a tomato broth. It is made with basic pantry items which is always a win in my book! I serve this with TONS of crusty bread or garlic bread, which tastes AMAZING dipped in the soup!
Course Appetizer, Dinner, Main Course, Side Dish, Soup
Cuisine American, Italian
Keyword chicken, Dairy-free, gluten-free, healthy, kid-friendly, one-pot-meal
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 1 lb chicken breast
  • 3 tbsp olive oil, divided
  • 1 large onion, small dice (about ¾ cup)
  • 1 large carrot, small dice (about 1/3 cup)
  • 1 large celery stalk, small dice (about 1/3 cup)
  • 3 cloves of garlic, minced
  • 1 bay leaf
  • 28 oz whole peeled Italian plum tomatoes, pureéd
  • 4 sprigs flat leaf parsley, leaves removed and saved for garnish
  • 1 sprig thyme
  • 40 oz (5 cups) water
  • 1 ½ tsp salt
  • 1 (14.5 oz) can chickpeas
  • 1/3 cup cut string beans
  • 2 oz pasta, cooked and set aside
  • Freshly ground black pepper, to taste
  • 1 tbsp chopped parsley for garnish
  • 2 tsp lemon juice optional
  • Shaved parmesan, for garnish

Instructions

  • Preheat oven to 375 degrees. Place the chicken breasts on a parchment lined sheet tray. Rub them with 1 tbsp olive oil and season with salt. Bake for about 20 minutes or until fully cooked. Allow to cool, then shred and set aside.
  • While the chicken is baking, heat the olive oil in a large heavy-bottomed pot over medium high heat. Add onion, carrot and celery and sauté for a few minutes until the onions are translucent. Add the garlic, bay leaf, parsley stems and thyme and stir for a minute or two.
  • Mix in the tomatoes and cook for about 10 minutes on medium-low heat. Add the water and salt.
  • Bring to boil, cover, then turn down to simmer. Cook for 10 minutes, then add the cooked and shredded chicken and chickpeas. Simmer for another 5-10 minutes
  • Adjust seasoning, discard bay leaf, parsley and thyme sprigs.
  • Garnish with parsley, freshly ground black pepper, shaved Parmesan and a drizzle of good olive oil. Serve with your favorite crusty bread or garlic bread