Blast from the Past: One-Pot Italian Chicken and Vegetable Soup Recipe

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon is cost-effective.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

Add 2-3 tablespoons of olive oil to a large pot.

Dice 4 boneless skinless chicken breasts and add them to the pot; cook for 5-10 minutes.

Slice zucchini into half-moon shapes and add to the pot along with diced onions and carrots.

Add 2 cans of seasoned diced tomatoes to the pot.

Pour in 3.5 cups of chicken broth and let the mixture simmer for about 30 minutes.

Season with salt and black pepper to taste.

Serve with grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens