Hearty Italian Chicken Vegetable Soup

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

A hearty chicken soup good for cold weather. This is a scratch recipe of my own creation. Can be done in a crock pot

Ingredients Nutrition


  1. In a large stock pot on high heat, Sauté the chicken, onions, and celery in olive oil until chicken if browned and onions are translucent, (if using the crock-pot, uses a skillet for this step).
  2. For Stove top: Add remaining ingredients and bring to a boil.
  3. Once the soup comes to a medium boil reduce heat to a simmer.
  4. Soup should just gently bubble from here on out.
  5. After 30 minute do a taste test of the broth add additional spices to your taste.
  6. simmer for an additional hour then test vegetables for doneness.
  7. For Crock-Pot: Transfer ingredients from skillet and add remaining ingredients.
  8. Set crockpot on high for two hours then reduce to low.
  9. After 2 hours do a taste test of the broth add additional spices to your taste.
  10. Let simmer for an additional 4 hours.
  11. (Warning if you have a high powered crock-pot and the soup begins to boil to hard reduce the setting to warm if it has one, otherwise unplug your crock-pot for awhile).
Most Helpful

I used canned veggies, and added White beans, also 1 48 oz V-8 juice and for the tomatoes, I used roasted garlic tomatoes. This was very easy, very good, and very filling. I did not use bouillon cubes. Cooked on the stove this was a great Weight Watchers soup. Thanks

Kathy C's Recipes June 11, 2007