Italian Chicken Vegetable Soup

Name: Italian Chicken Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 20 g Olive oil; 500 g Chicken breasts, boneless, skinless; 120 g Onion; 100 g Carrot; 150 g Zucchini; 400 g Tomatoes with basil oregano and garlic, diced; 1000 g Chicken broth; 20 g Parmesan cheese

Italian Chicken Vegetable Soup · ready in 1 h · 4 servings · 320 kcal per serving · easy · 8 ingredients

A comforting Italian style soup with tender chicken and garden vegetables simmered in a savory tomato broth, finished with a touch of Parmesan for rich depth and warmth.

Prep: 15 min
Cook: 45 min
Total: 1 h
Serves: 4
kcal: 320
Difficulty: easy

Italian Mediterranean Main dishes Soups Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

20 gOlive oil
500 gChicken breasts, boneless, skinless
120 gOnion
100 gCarrot
150 gZucchini
400 gTomatoes with basil oregano and garlic, diced
1000 gChicken broth
20 gParmesan cheese

Equipment

stovetop, chef knife, cutting board, dutch oven, ladle, wooden spoon

Instructions

Heat oil
Gather and chop the onion, carrot, and zucchini, then heat olive oil in a large Dutch oven over medium-high heat. · 3 min
What to look for: oil shimmers lightly
Cook chicken
Add the chicken breasts to the hot olive oil and cook, stirring often, until lightly browned and cooked through. · 10 min
When it is done: Chicken is cooked when the center reaches 74°C / 165°F.
Simmer soup
Add onion, carrot, zucchini, diced tomatoes with basil oregano and garlic, and chicken broth, then simmer gently until flavors meld and serve topped with Parmesan cheese. · 30 min
What to look for: gentle bubbling with vegetables tender

Nutrition (per serving)

kcal	320
Protein	32 g
Carbohydrates	14 g
of which sugars	6 g
Fat	14 g
of which saturated	3 g
Fibre	4 g
Sodium	650 mg

Nutri-ScoreA

Allergens

Contains: milk, nightshades

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 3 months

Ingredient substitutions

Olive oil

avocado oil: Higher smoke point, neutral taste

Chicken breasts

boneless chicken thighs: More flavorful and juicy

Onion

leek: Use white and light green parts

Carrot

parsnip: Adds mild sweetness

Zucchini

yellow squash: Similar moisture and texture

Tomatoes with basil oregano and garlic

fresh chopped tomatoes: Peel for smoother soup texture