Description

A warm and comforting Italian-inspired soup filled with tender chicken, hearty vegetables, and rich flavors. This soup is perfect for chilly days or when you need a nourishing meal.

Ingredients

Units Scale

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 medium carrots, sliced
3 celery stalks, sliced
1 red bell pepper, chopped
1 can (14.5 oz) diced tomatoes
6 cups chicken broth
2 boneless, skinless chicken breasts
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 cup ditalini pasta (or any small pasta)
1 zucchini, diced
1/2 cup grated Parmesan cheese (for serving)
Fresh parsley, chopped (for garnish)

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Instructions

Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Add liquids and seasoning: Pour in the diced tomatoes and chicken broth. Stir in oregano, basil, crushed red pepper (if using), salt, and black pepper.
Cook the chicken: Add the whole chicken breasts to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 25–30 minutes until the chicken is cooked through.
Shred the chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Cook the pasta: Stir in the ditalini pasta and diced zucchini. Cook for another 10 minutes until the pasta is tender.
Serve: Ladle the soup into bowls, top with Parmesan cheese and fresh parsley, and enjoy!

Notes

You can substitute shredded rotisserie chicken to save time.
For a richer flavor, add a Parmesan rind while the soup simmers.
Use gluten-free pasta if needed.