Italian Chicken Vegetable Soup

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READY IN: 45mins
Recipe by Donna Luckadoo

Different and delicious, high protein & low fat.

Ingredients Nutrition


  1. In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
  2. Next add drained vegetables and chicken and continue to simmer for 20 minutes.
  3. Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
  4. Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.

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