A delicious and healthy Italian Vegetable Soup that fits almost all diets: low fat, low calories, and low carb. It has chicken, veggies, and tomatoes with an Italian flair. And it’s good enough for the first course of that fancy Italian meal.
Editor Note: Originally published December 8, 2011, updated January 13, 2018. This recipe needed to “come in from the cold.” It is a very nice, easy and tasty healthy recipe. It is the “first runner-up” for Week of Soups.
We are all starting some dieting. How well it will go is unknown, but this is a great start. At about 122 calories per cup, less than 1 gram of fat, and about 11 grams of carbohydrates, it’s good for both a low fat and low carb diets. Plus you get lots of veggies.
Very good and you won’t even think you’re on a diet.
Recipe Notes about Italian Chicken Vegetable Soup
This is just a basic crock pot soup with some added Italian taste. I did not add any fats or things like beans or pasta. It does have enough fluid to support those additions, but they are not needed.
While we are on the topic of fluid volume. This could support some zucchini or just an increase in the veggies that are already present.
I wanted a leafy component in this soup, and just the celery leaves added a nice touch.
Trim and cube 1 1/2 to 2 pounds of skinless boneless chicken breast.
Clean and chop one large onion, four stalks of celery (you may include the celery leafs if you want), and four medium carrots.
Combine chicken and veggies with 1 tablespoon minced garlic, three cans chicken broth, 1 can diced tomatoes, one 6 oz can tomato paste, 1 t oregano, 1/2 t thyme, 1 t salt, 1/2 t pepper and 1 pound frozen green beans.
Cook on low for 7-8 hours.
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January 13. 2018