Italian Chicken Soup with Vegetables

Italian chicken soup with vegetables

Total Time
50 min
30 min
20 min
Hearty and nourishing, this tomatoey chicken-mushroom soup will warm you right up. Throw in whatever veggies you have on hand. Try a noodle or rice variation by cooking a handful of broken-up lentil spaghetti in the broth or stirring in some leftover cooked grains like brown rice. Up to you! Whatever goes in the pot, a final swirl of olive oil and lemon juice ties everything together.


Extra virgin olive oil

2 Tbsp, divided


6 cup(s), sliced, sliced


6 clove(s), finely chopped

Fat-free reduced sodium chicken broth

6 cup(s)


6 cup(s), chopped, and/or other vegetables (such as carrots, celery, green beans, and/or broccoli)

Cooked shredded chicken breast

6 cup(s)

Plum tomato

6 medium, chopped

Fresh thyme

2 Tbsp, leaves

Fresh lemon juice

1 Tbsp

Black pepper

1 Tbsp


  1. In a large pot, heat 1 tbsp of the oil over medium. Add the mushrooms and garlic and cook until the mushrooms begin to soften and the mixture is fragrant, about 5 minutes, stirring.
  2. Add the stock and bring to a boil over high heat. Add the chopped vegetables. Reduce heat to medium-low and simmer until the vegetables are almost tender, about 5 minutes.
  3. Add the chicken, tomatoes, and thyme and simmer until the vegetables are tender and the chicken is heated through, about 5 minutes. Stir in the lemon juice and the remaining 1 tbsp oil. Season to taste with the black pepper (and optional salt).
  4. Serving size: about 1 cup broth, 1 cup chicken, and 1 cup cooked veggies