Paula Deen Italian Chicken and Vegetable Soup

Paula Deen Italian chicken and vegetable soup is a light, brothy soup with chicken breast, zucchini, carrots and basil tomatoes that comes together in 1 hour 15 minutes. It's an easy weeknight dinner soup for Sunday dinner, church supper or a chilly game day, and it's all made in one Dutch oven.

Let the chicken cook the full 10 minutes before the onion and carrots go in, because that browning gives the broth its savory base. Rush it and the soup tastes like warm tomatoes instead of chicken.

Paula's version uses canned tomatoes already seasoned with basil, garlic and oregano, so you skip chopping herbs and still get a deep Italian flavor. Simmering it uncovered for 30 minutes also thickens the broth a little, which a covered pot would never do.

Paula Deen Italian Chicken and Vegetable Soup

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

190

kcal

Tender chicken pieces, soft carrots and zucchini simmer in a tomato broth that reduces slightly as it cooks uncovered. A shower of grated Parmesan on top melts into each bowl just before serving.

Ingredients

• 2 tablespoons Olive oil
  

• 4 skinless boneless chicken breasts cut into bite-sized pieces (about 1 3/4 pounds)
  

• 1 small onion, chopped
  

• 1 cup carrots (about 3 small), sliced
  

• 2 1/2 cups zucchini (about 2 medium), sliced
  

• 2 (14.5-oz) cans tomatoes with basil, garlic and oregano
  

• 2 (14.5-oz) cans chicken broth
  

• grated Parmesan cheese, optional
  

Directions

• Brown the chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, then add the bite-sized chicken pieces. Cook for 10 minutes, stirring frequently, until the chicken is no longer pink.
• Soften the onion and carrots: Add the chopped onion and the sliced carrots to the pot. Cook for 5 minutes so they start to soften while picking up flavor from the chicken.
• Add the zucchini and broth: Stir in the sliced zucchini, both 14.5-ounce cans of tomatoes with basil, garlic and oregano, and both cans of chicken broth. Stir well so everything is evenly mixed.
• Simmer the soup: Bring the pot to a boil, then reduce the heat and simmer uncovered for 30 minutes. The broth thickens a little and the vegetables turn tender.
• Serve with Parmesan: Ladle the soup into bowls while it's hot. Top each serving with grated Parmesan cheese, if you like.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of chicken breasts?

Boneless, skinless thighs work well here, and they stay a bit more tender in a long simmer. Cut them into the same bite-sized pieces and cook them for the full 10 minutes before adding the vegetables.

How long does leftover Italian chicken soup keep?

Store it in an airtight container in the fridge for 3 to 4 days. Reheat it gently on the stove, and add a splash of broth if it has thickened too much.

Can I freeze this soup?

Yes, though the zucchini softens more after thawing. Freeze it in portions for up to 3 months, then thaw overnight in the fridge and warm it on the stove.

What can I serve with this soup to make it a meal?

Crusty bread or garlic toast is the easy choice, since it soaks up the tomato broth. A small green salad on the side also rounds it out for a Sunday dinner.

Can I add pasta or rice to the soup?

A handful of small pasta like ditalini or orzo works, but add it in the last 10 minutes of simmering so it doesn't go mushy. Expect the soup to thicken, so keep a little extra broth nearby.