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Italian Chicken and Vegetable Soup Recipe

Looking for an easy Italian Chicken and Vegetable Soup recipe? Learn how to make Italian Chicken and Vegetable Soup using healthy ingredients.


Submitted by kdmarcelli

Makes 8 servings



From Paula's Home Cooking/Jan/Feb 2006 issue A bit bland, I would add hot pepper flakes or cumin

Recipe Ingredients for Italian Chicken and Vegetable Soup

2 tablespoons oil, olive
1 3/4 pounds of chicken breast, boneless,skinless, cut into bite-sized pieces
1 small onion,chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups zucchini (about 2 medium)
29 ounce can tomatoes, diced with basil, garlic, and oregano
29 ounces chicken broth, canned
4 ounces Parmesan, grated, optional

Recipe Directions for Italian Chicken and Vegetable Soup

  1. In a large Dutch oven, heat olive oil over medium-high heat.

  2. Add chicken, and cook for 10 minutes, stirring frequently.

  3. Add onion and carrot, and cook for 5 minutes.

  4. Stir in zucchini,diced tomatoes, and chicken broth.

  5. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.

  6. Top each serving with grated Parmesan cheese, if desired.

Categories

First Course

Nutrition Facts
Serving Size 380.1g
Amount Per Serving
Calories
306
Calories from Fat
105
% Daily Value*
Total Fat
11.7g
18%
Saturated Fat
4.1g
20%
Trans Fat
0.0g
Cholesterol
97mg
32%
Sodium
834mg
35%
Potassium
509mg
15%
Total Carbohydrates
9.2g
3%
Dietary Fiber
2.6g
10%
Sugars
5.3g
Protein
39.8g
Vitamin A 57% Vitamin C 25%
Calcium 20% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very high in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin A
  • High in vitamin B6
  •   Bad points
  • High in cholesterol
  • High in sodium
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