The weather is finally starting to cool here in Southern California, so I was excited to finally make this Italian Chicken Soup. It has all of my favorites – zucchini, cannellini beans, tomatoes and rotisserie chicken!
Soup is a favorite meal for my family. It’s one of the easiest ways for me to be able to get me kids to eat vegetables! But there’s something just so homey and warm and comforting about a great bowl of soup.
Plus, they are really easy to make. It’s the original one pot meal!
Start with some veggies, sauteed to help soften them.
Aren’t they pretty? Zucchini is by far my favorite vegetable, with yellow squash a close second. My kids unfortunately do not feel the same. At least in this soup I’m able to get them to at least try a little!
After a few minutes of cooking the veggies, you add the rest of the ingredients – chicken broth, diced cooked chicken, a can of diced tomatoes, a can of corn, a can of beans and some Italian seasonings. On the canned goods, I always use them with the liquid, but it that’s not your thing, just add a little more chicken broth or water.
Let it all come to a boil and then simmer for at least half an hour. It smells amazing!
Italian Chicken Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium sized onion, diced (about 3/4 cup)
- 2 teaspoons minced garlic (about two cloves)
- 1 zucchini, sliced into 1 inch cubes
- 1 yellow squash, sliced into one inch cubes
- 2 cups diced, cooked chicken (rotisserie chicken works well)
- 1 can diced tomatoes, with juice
- 1 can Cannellini beans, undrained
- 1 can corn, undrained
- 6 cups low sodium chicken stock
- 2 teaspoons salt
- 1 teaspoon dried Oregano
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Heat a large pot and melt butter and olive oil together. Add onions and cook until soft. Add garlic and stir for 30 seconds. Add zucchini and yellow squash and cook until just starting to soften, about 4 minutes.
- Pour in tomatoes, beans, and corn. Add diced chicken, chicken broth and seasonings. Stir together and bring to a boil.
- Once the soup is boiling, reduce heat to low, cover and simmer for 20 minutes.
- Divide into bowls and serve hot. Great on it's own, or served over small pasta (ie. macaroni or shells).
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