Photo of Italian Chicken Soup with Vegetables by WW

Italian Chicken Soup with Vegetables

2 - 5
PersonalPoints™ per serving
Total Time
50 min
30 min
20 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. Just before serving, if you want to add extra richness to this humble soup, you could drizzle 1 tbsp of extra virgin olive into the pot along with the lemon juice, and consider garnishing each serving with grated Parmigiano Reggiano cheese.


Extra virgin olive oil

2 Tbsp, divided

Fresh mushroom(s)

6 cup(s), sliced

Garlic clove(s)

6 medium clove(s), minced

Fat free chicken broth

6 cup(s)

Uncooked cauliflower

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

Cooked shredded chicken breast

6 cup(s), or chopped chicken breast

Plum tomato(es)

6 medium, chopped

Fresh thyme

2 Tbsp, leaves

Fresh lemon juice

1 Tbsp

Black pepper

1 Tbsp


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