Photo of Italian chicken soup with vegetables by WW

Italian chicken soup with vegetables

SmartPoints® value per serving
Total Time
27 min
15 min
12 min
Brothy and filled with vegetables, this chicken soup is a warming, comforting meal that’s ideal for an easy lunch or quick dinner. To bulk it up, you can toss in any cooked grain you have on hand, such as rice, farro, barley or quinoa, which will also add some nice texture and chew to each bite. You can use leftover chicken you have or a rotisserie chicken—one deli chicken generally yields about 3 cups total of white and dark meat. The drizzle of extra virgin olive oil at the end not only makes the soup look a little fancier, it also can add wonderful, rich flavor that takes a humble soup like this one to the next level.


Extra virgin olive oil

1 tsp, divided

Fresh mushroom(s)

1 cup(s), sliced

Garlic clove(s)

1 medium clove(s), minced

Canned chicken broth

1 cup(s)

Uncooked cauliflower

1 cup(s), small florets, and/or chopped green beans

Cooked skinless boneless chicken breast(s)

1 cup(s), chopped, diced

Plum tomato(es)

1 medium, diced

Fresh thyme

1¼ tsp, leaves


1 slice(s)


  1. Heat 1/2 tsp oil in a small saucepan over medium heat. Add mushrooms and garlic; cook, stirring, until mushrooms begin to soften and mixture is fragrant, about 2 minutes.
  2. Add broth; bring to a boil over medium-high heat. Add cauliflower (and/or green beans); reduce heat to medium-low and simmer until almost tender, about 4 minutes.
  3. Add chicken, tomatoes, and thyme; simmer until vegetables are tender, about 2 minutes. Drizzle with remaining 1/2 tsp oil and fresh lemon juice; grind pepper over top, if desired.
  4. Makes 1 serving.


Garnish with optional shredded Parmesan cheese (could add SmartPoints values).