Description
This Italian chicken veggie soup is a hearty and delicious beginner-friendly recipe loaded with tender chicken, wholesome vegetables, and classic Italian flavors. Perfect as a light dinner or comforting side dish.
Ingredients
- 1 1/2 tablespoons olive oil or avocado oil
- 1 large sweet onion, finely diced
- 2 stalks celery, sliced
- 2 medium carrots, sliced
- 2 cups button mushrooms, quartered
- 2–3 garlic cloves, pressed or minced
- 1 tablespoon Italian seasoning
- 3 cups shredded cooked chicken
- 15 ounces Italian tomato-basil sauce
- 7 cups chicken broth
- 1 cup frozen or fresh corn
- 1 cup chopped green beans, fresh or frozen
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Heat olive oil in a large stockpot over medium-high heat.
2. Add onion, carrots, celery, mushrooms, garlic, and Italian seasoning. Sauté for 8–10 minutes until vegetables are soft.
3. Stir in shredded chicken, tomato-basil sauce, chicken broth, corn, and green beans.
4. Bring to a simmer and cook for 15–20 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese and fresh parsley.
Notes
Chicken: Use leftover chicken, rotisserie chicken, or cooked chicken breast. Leftover turkey also works well.
Veggies: Feel free to swap in vegetables you have on hand, such as peas or extra carrots.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.