Italian Chicken and Zucchini Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 163.4
- Total Fat: 5.4 g
- Cholesterol: 24.7 mg
- Sodium: 454.0 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.6 g
- Protein: 12.9 g
View full nutritional breakdown of Italian Chicken and Zucchini Soup calories by ingredient
Introduction
This recipe was a great way to use up the abundance of garden zucchini when the weather turned cold and I needed a change up from the regular summer zucchini dishes. This is a very hearty soup/stew that is very healthy. This recipe was a great way to use up the abundance of garden zucchini when the weather turned cold and I needed a change up from the regular summer zucchini dishes. This is a very hearty soup/stew that is very healthy.Number of Servings: 10
Ingredients
-
2 Tbsp Olive Oil
1 Medium Onion
1.5 C diced carrots
1.5 C diced bell pepper
1Tbsp minced garlic
1 14oz can tomato paste
Water (amount depends on desired consistency)
3 Tbsp Italian seasoning
1 large zucchini (good garden size or 3-4 smaller ones)
12 oz chicken
3 medium tomatoes
3/4 C shredded parmesan cheese
Directions
If you don't already have the onion, carrots and peppers cut, I would do that first.
Heat olive oil in bottom of stock pan on medium high. Add onions and sauté a couple of minutes until translucent. Add carrots and peppers and continue to cook until veggies become tender. Add garlic.
While that is cooking, if you haven't already diced the zucchini, dice it now. I did smaller pieces (1/2" chunks) so it would cook quicker.
When veggies are tender add the tomato paste, Italian seasoning and water. I added approximately 6 cups of water. Depending on preference of thickness, that amount can be adjusted to your liking. I estimated on the amount of seasoning I put in and that can be adjusted for taste as well.
While the soup is simmering, if you didn't start with cooked chicken, you can cook that now. I boiled my chicken breasts, let them cool and shredded them. Tomatoes can also be chopped now.
Let soup simmer approximately 30 minutes or until desired tenderness. Add chicken and tomatoes and simmer a few more minutes until tomatoes are tender.
Spoon soup into bowls and garnish each with 1 tbsp of parmesan cheese.
Serving Size: makes 10 2 cup servings depending on water added
Number of Servings: 10
Recipe submitted by SparkPeople user AMILNEFLIP.
Heat olive oil in bottom of stock pan on medium high. Add onions and sauté a couple of minutes until translucent. Add carrots and peppers and continue to cook until veggies become tender. Add garlic.
While that is cooking, if you haven't already diced the zucchini, dice it now. I did smaller pieces (1/2" chunks) so it would cook quicker.
When veggies are tender add the tomato paste, Italian seasoning and water. I added approximately 6 cups of water. Depending on preference of thickness, that amount can be adjusted to your liking. I estimated on the amount of seasoning I put in and that can be adjusted for taste as well.
While the soup is simmering, if you didn't start with cooked chicken, you can cook that now. I boiled my chicken breasts, let them cool and shredded them. Tomatoes can also be chopped now.
Let soup simmer approximately 30 minutes or until desired tenderness. Add chicken and tomatoes and simmer a few more minutes until tomatoes are tender.
Spoon soup into bowls and garnish each with 1 tbsp of parmesan cheese.
Serving Size: makes 10 2 cup servings depending on water added
Number of Servings: 10
Recipe submitted by SparkPeople user AMILNEFLIP.