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This hearty Italian Chicken Soup is packed with tender chicken, fresh vegetables, and flavorful seasonings, making it a perfect cozy meal. It’s easy to prepare in 30 minutes, and you can customize it to your taste. Serve it as is or over small pasta for an extra comforting dish!
Italian Chicken Soup is a simple and delicious recipe, and is perfect for a quick, flavorful weeknight meal. It has all my favorites – zucchini, cannellini beans, tomatoes, and rotisserie chicken in a savory broth.
Soup is a favorite meal for my family. It’s one of the simplest ways for me to get my kids to eat vegetables! There’s something so homey, warm, and comforting about a great bowl of soup. This one will definitely hit the spot!
If you love soup, try these favorites next – Chicken Tortellini Soup, Minestrone Soup, Homemade Chicken Soup, Loaded Baked Potato Soup, and Chicken Tortilla Soup.
Why We Love This Recipe
- Quick and Easy – Ready in just 30 minutes with minimal prep.
- Nutritious and Flavorful – Loaded with protein, fiber, and vitamins from chicken, beans, and vegetables.
- Great for Meal Prep – Stores well in the fridge and freezer for make-ahead meals.
- Versatile – Serve on its own, over pasta, or with crusty bread for a satisfying meal.
Recipe Walk-Through
Ingredients For Italian Chicken Soup
- Chicken – Rotisserie chicken makes this even easier, but any cooked and shredded chicken works well.
- Zucchini & Yellow Squash – Adds a fresh, slightly sweet flavor to the soup.
- Cannellini Beans – A great source of protein and fiber, these add creaminess and texture.
- Chicken Stock – Use low-sodium to control the saltiness and adjust as needed.
How To Make Italian Chicken Soup
See the recipe card below for full, detailed instructions
This simple soup is so flavorful everyone will be reaching for seconds! Perfect to throw together for a fast and easy weeknight dinner, but tastes good enough to serve for a Sunday family gathering.
Sauté the Aromatics – Heat a large pot over medium heat and melt butter and olive oil. Cook onions until soft, then add garlic and stir for 30 seconds.
Cook the Vegetables – Add zucchini and yellow squash, and cook until slightly softened (about 4 minutes).
Combine Ingredients – Stir in diced tomatoes (with juice), beans, and corn. Add shredded chicken, chicken stock, and seasonings. Mix well.
Simmer – Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
Serve – Enjoy hot on its own or ladle over small pasta like macaroni or shells.
Serving Suggestions
- Make it Heartier – Serve over small pasta or rice, or add extra beans.
- Add Greens – Stir in fresh spinach or kale in the last few minutes of cooking for added nutrition.
- Spice it Up – Add red pepper flakes for a bit of heat.
- Kid-Friendly – Omit the zucchini and squash if picky eaters aren’t fans, and add extra chicken or pasta instead.
Storage Tips
Storage and Reheating
This soup is perfect for meal prep! It keeps well in the fridge for easy lunches all week long or in the freezer for a heat-and-go dinner option. Reheating is simple, quick, and even a kid can do it!
- Refrigerator – Store in an airtight container for up to 4 days.
- Freezer – Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm on the stovetop over medium heat or microwave until heated.
Recipe Tips
- Adjust the broth quantity based on how thick you want your soup.
- If using fresh tomatoes, substitute one 15-ounce can with about 2 cups of chopped fresh tomatoes. Ideally you’ll want to peel them first so you don’t get skins in your soup.
- Add freshly grated Parmesan and a sprinkle of fresh basil for extra flavor.
- Use a rotisserie chicken to save time. Just pick one up at the grocery store, or better yet at Costco (they’re bigger AND cheaper). Pull off all of the meat and freeze until ready. You could also cook the chicken in broth if you have the time. Or keep some Easy Slow Cooker Shredded Chicken on hand all the time!
- Cut vegetables into as evenly sized pieces as possible. This will help them cook in the same amount of time so you don’t have to worry about biting into a tough piece.
- Use fresh herbs if possible. My recipe calls for dried herbs, but if you can get your hands on fresh herbs, use them. You can toss in a few sprigs of them in addition to some chopped up. Just pull the sprigs out before serving.
- Speaking of serving, we love to add some Garlic Bread and a copycat Olive Garden Salad on the side for a complete meal.
More Easy Recipes
- Smoked Sausage and Zucchini Skillet
- 3 Ingredient Chili
- Cheesy Smoked Sausage Pasta
- Split Pea Soup
- Hot and Sour Soup
- Vegetable Soup
Italian Chicken Soup
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 3/4 Chopped onion
- 2 Garlic cloves minced (about 2 teaspoons)
- 1 Medium zucchini diced into 1 inch cubes
- 1 Yellow squash diced into one inch cubes
- 2 cups Cooked chicken breast shredded (rotisserie chicken works well)
- 15 ounce Can diced tomatoes with juice
- 15 ounce Can Cannellini beans drained and rinsed
- 15 ounce Can corn drained and rinsed
- 6 cups Low sodium chicken stock Add more or less depending on how brothy you want your soup
- 1 teaspoon Salt
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried thyme
- 2 Bay leaves
Instructions
- 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).
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Very tasty made it exactly the way you told us to and it was awesome 👌
Nice! Thanks for stopping by Wayne.
Did not have corn, added fresh sliced mushrooms, dried Kuri squash slices, sliced celery and parsley. Very tasty!
Nice! Thanks for stopping by Sheri.
Kristin….. I made this (without corn – don’t like or the beans – didn’t have) and it was absolutely WONDERFUL! I used a rotisserie chicken from Sprouts with Italian herbs. Thanks so much for posting this. It was perfect for the rainy & chilly day! : )
Awesome feedback Patricia! Thanks for stopping by.
Made this Italian Chicken Soup last week with a Spouts Rotisserie Chicken. I added some carrots as I can’t eat corn or the beans. The can of tomatoes was spiced with Oregano & Basil. I added cabbage as we love it in soups. Used about 7 c of broth and let it cook down. About 15 minutes before it was through is when I added the rotisserie chicken as I didn’t want it to dry the meat out. Added a few extra spices that we love in soup…. AND MAN O’ MAN…. THIS WAS ONE OF THE BEST TASTING SOUPS WE’VE MADE – and that according to my somewhat finicky husband!
Definitely a keeper and was perfect for that chilly day with crackers! YUMMMMM Thank you : )
You are so welcome Patricia! Fantastic feedback, thanks for taking the time to share.
Added celery and mushrooms. Spiced it with some Tapatio and Worcester sauce. Doubled the recipe. Also used fire roasted tomatoes and added spice dice chili’s. Stuff is great..
Love the feedback Marc! Thanks for stopping by.
I was at a loss for what to make with my left over chicken and this recipe was the answer!! Thank you for the easy and tasty idea! I just happened to have everything.
Everyone had seconds so you know it was great!! Much love ❤️
You are so welcome Heidi! Thank you for sharing.
I made this tonight. It was FABULOUS. I used a lot of vegetables: onion, carrot, garlic, celery, zucchini, spinach and a can of diced tomatoes with cooked chicken Seasoned with Italian herbs, and I added cooked orzo pasta at the end abd garnished with shredded parm. It was one of the best soups we ever had!
Awesome feedback Elfie! Thanks for stopping by.
Made without beans because I didn’t have them and it was a bit salty (don’t know if they absorb some). Would recommend 1/2 tsp less salt. I added egg noodles the last 5-7 minutes. If you do that, use the higher amount of broth as the noodles take up the liquid. Flavor of the broth was delish and corn gives it a bit of texture. Nice on a cold night!
Hi Shelley, yes the beans will absorb some of the salt, and it’s needed for their flavor. But you could certainly use less salt or just add salt to taste at the end.
Loved it —used leftover rotisserie chicken and added leftover mixed vegetables along with the onions and squash. Added a fresh mushroom too (cleaned out the fridge!) Served it with small elbows. Great for a raw December day.
Thank you
You are so welcome Lorraine! Love the feedback, thanks for stopping by.
Forgot the corn and beans, but it still came out so good! I’ll definitely be making this again!
That’s awesome Robert! Thanks for stopping by.
K.
Very easy to prepare and beyond yummy – loved this recipe! I substituted carrots for the squash as that is what I had on hand
Love the feedback Cathy! Thanks for stopping by.
Used Mexican squash, calabasitas, added frozen spinach and used roasted fresh corn, plus hubby tweaked the seasonings. Definitely saving this recipe for more cold nights and left over rotisserie chicken.
That sounds amazing!
Sounds like I know what I’ll be making for dinner tomorrow. Sounds great!
Enjoy it Megan!
We have a squash allergy in our home. Do you have suggestions for squash/zucchini substitute?
Hi Sharon, you could leave the squash out or just replace it with other vegetables.