Creamy Italian Chicken Soup
It’s officially fall and soup season and this soup is so so good, the whole family loved it and it only took about 30 minutes. Perfect to make a bug batch and freeze for nights that are just crazy. We like to have garlic bread with ours but your family might like something totally different. This is like a creamy chicken soup without noodles and extra plant-based protein. So easy to adapt to what you have in the fridge and pantry, these ingredients I almost always have on hand.
Of course you can make it fit your dietary preferences: low carb/Keto and Whole30 will omit the beans and vegans will omit the chicken. You could use cauliflower in place of the beans, that would be a delicious addition. The cream I use is plant-based but you can use the full real deal if it works for you. Any way you make it, this will be a soup you want again and again, my kids loved it and the leftovers were so good.
Creamy Italian Chicken Soup
2 Tablespoons oil
1 medium onion, diced
4 carrots, sliced
1 bell pepper, diced
2 Tablespoons minced garlic
1 1/2 lb chicken breast, cubed (omit for vegan)
3 Tablespoons flour or tapioca flour
1 large zucchini, cubed
1 can diced tomatoes
2 cans cannellini beans, drained and rinsed (omit for low carb or Whole30)
4 cups broth
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup cream of choice
salt and pepper to taste
- In a large pot, heat the oil at medium high heat. Add in the onions, peppers, and carrots. Sprinkle with salt and pepper and cook until the onions are soft and translucent. Add in the garlic and stir, cooking a minute or so.
- Add in the chicken and stir until combined and cook until browned, season with salt and pepper. Sprinkle the mixture with the flour and stir until all of the white is gone and the flour has cooked a little.
- Next, stir in the zucchini and cook for a few minutes before adding the whole can of tomatoes, drained beans, herbs, and broth. Stir all together and let it come to a boil. Reduce the heat to medium-low and let simmer and thicken for at least 10 minutes.
- When almost ready to serve, pour in the cream and stir, season with additional salt and pepper to taste. Serve with bread and a sprinkle of parmesan.
I always have all of these ingredients at home, which makes this soup so perfect.
Get those aromatics into the pot and all the ingredients prepped. This recipe doesn’t take a lot of time.
Once your carrots are soft and your onions are translucent, you can move on.
Get that garlic and chicken into the pot and cook them up. Remember to season with more salt and pepper.
All cooked and ready for the next step
Sprinkle the flour over and this is to thicken the soup, you want to stir and cook it until you don’t see any white left, coating all of the chicken and vegetables.
Get that zucchini in and stir it up.
tomatoes - don’t drain them!
Pour in the broth
Beans!
and dried herbs. Bring to a boil and then reduce heat to simmer for about 10 minutes or until the zucchini is the desired texture.
Just look at that glorious soup! Grab your cream, we use a dairy free one but use what you like!
So pretty! And that’s it, just check for seasoning and adjust as needed.
