Italian Chicken Soup

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Italian Chicken Soup is an easy one pot soup recipe in under an hour with chicken breasts, zucchini, diced tomatoes, and pasta in a savory Italian chicken broth.

Is there anything more comforting that a big bowl of Chicken Noodle Soup? This Italian-style chicken noodle soup is sure to be a new favorite Soup Recipe

Italian Chicken Noodle Soup


Italian Chicken Soup is a one pot meal that only needs a side of Dinner Rolls or Garlic Bread for a light healthy dinner. In less than an hour you can have a hearty, delicious Italian soup when ever you are craving comfort food.

This Italian Chicken Soup is a delicious healthy meal with simple ingredients like chicken breasts, fresh zucchini, and kale. It’s a low calorie soup full of so much flavor from Italian seasonings like basil, oregano, and thyme. You can use a store bought Italian seasoning blend or make a homemade version like the one in this post.

You can make Italian Chicken Soup ahead of time and freeze it for a ready-to-go freezer meal. This soup gets better with time, with all the Italian flavors soaking into the pasta, chicken breast, and veggies. If you are worried about the pasta getting mushy, make ahead and add the pasta when you reheat to serve.

You can make Italian Chicken Soup in the slow cooker with the easy instructions at the bottom of this post. Italian Chicken Soup can easily be adapted to use what you have on hand or flavors your family likes better. For gluten free Italian Chicken Soup, use canned white beans or more veggies instead of the pasta.

Make Italian Chicken Soup on busy weeknights, for a light holiday meal, or for potlucks. It makes a great soup to serve with Italian favorites like Meat Lasagna or Baked Spaghetti. Have an endless soup and salad night with Italian Chicken Soup and Copycat Olive Garden Salad.




  • Chicken: Instead of chicken breasts you can use boneless, skinless chicken thighs. If you have a rotisserie chicken or shredded chicken, stir it in after the pasta is cooked.
  • Creamy: Turn this into Creamy Italian Chicken Soup by adding a cup of heavy cream or half and half when you add the pasta.
  • Pasta: You can use other small pasta like ditalini, macaroni, or orzo. Ditalini pasta are little tube pastas about a ¼ inch long and are perfect for Italian soup recipes.
  • Veggies: Try other veggies like green bell peppers, fresh diced tomatoes, yellow squash, green beans, spinach, or broccoli.
  • Tomato Sauce: For a zesty tomato broth, add 1 can of tomato sauce with your chicken broth and don’t drain the diced tomatoes.
  • Garnish: Serve your Italian Chicken Soup with shredded parmesan cheese and Italian herbs like fresh parsley or fresh basil.


Homemade Italian Seasoning Blend

  • 3 tablespoons dried oregano
  • 3 tablespoons dried basil
  • 2 tablespoons dried thyme
  • 2 tablespoons dried rosemary
  • 1 tablespoon dried ground marjoram
  • 1 tablespoon dried parsley
  • ½ tablespoon dried sage

Slow Cooker Italian Chicken Soup

To make Slow Cooker Italian Chicken Soup, add all the ingredients to the slow cooker except the pasta. Cover with lid and cook on low for 6 hours, or high for 3 hours, until chicken is cooked. Stir pasta in to the soup, cover and cook on high until pasta is tender, about 20-30 minutes.


  • Serve: Italian Chicken Soup can be at room temperature for up to 2 hours before it should be stored.
  • Store: Cool your Italian Chicken Soup, place in an airtight container, and refrigerate for up to 3 days.
  • Freeze: Always cool soup completely before freezing so it doesn’t collect moisture. Freeze in a sealed container or freezer safe bag for up to 3 months.

Italian Chicken Soup in ladle

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Italian Chicken Soup

Italian Chicken Soup is an easy one pot soup recipe made in an hour. Chicken breasts, zucchini, diced tomatoes, and pasta in a savory Italian chicken broth.
Yield 8
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Soup
Cuisine American, Italian
Author Sabrina Snyder


  • 2 pounds chicken breasts , diced (boneless and skinless)
  • 2 tablespoons canola oil
  • 1 yellow onion , chopped
  • 2 garlic cloves , minced
  • 1 cup carrot , sliced
  • 2 cups kale , chopped
  • 2 zucchini , sliced and quartered
  • 14.5 ounces canned diced tomatoes , drained
  • 1 tablespoon Italian seasoning
  • salt and black pepper , to taste
  • 8 cups chicken broth
  • 1 cup shell pasta


  • Add the canola oil to a large dutch oven on medium heat and add the chicken, garlic and onions, cooking until the chicken is cooked through and the onions are translucent, about 5-6 minutes.
  • Add carrots and cook for 5 minutes.
  • Stir in zucchini, tomatoes, kale, Italian seasoning, and salt and black pepper.
  • Add the chicken broth and bring to a boil before reducing to a simmer for 25 minutes.
  • Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender.


Calories: 258kcal | Carbohydrates: 19g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1088mg | Potassium: 1021mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4549IU | Vitamin C: 54mg | Calcium: 91mg | Iron: 2mg

Italian Chicken Soup collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Made this soup for the first time, this evening. Live in Maryland, and It’s Cold and rainy outside.
    It was so colorful which I love especially in winter.
    The soup was delicious! Will make this again.
    Thank you for sharing the recipe.

    1. You’re welcome. Perfect for a cold rainy day for sure :). Thanks so much for the 5 star review Sharion 🙂

  2. This was very good & healthy! Used 2 tsp of salt & 1/2 tsp black pepper. I did add 1/4 tsp of Cayenne pepper to just kick it up a notch.?
    Note: You need to use a big pot.

  3. I’ve made this 5 times in five months now. Yes, we like it! I made it with fresh chicken breast the first time. Now, it’s what I make the day after I roasted a chicken. I add the cooked chicken once I start to simmer the soup. I had to substituted Swiss chard for kale because it looked a lot fresher a few months ago and it’s every bit as good . I also use larger shells. Thank you for sharing a great recipe with us

  4. I use this with ground chicken instead of trying to dice chicken breast and it seems so much easier and just a good.

  5. Sounds like a great recipe! However, you may want to review your nutritional information for this recipe. Specifically, the amounts for vitamins A and C, as well as the amount of calcium and iron. The amounts stated are absurdly high.

  6. This recipe looks delicious! You may want to look at the nutrition info, however. The amounts for vitamins A (4549g) and C (54g), as well as calcium (91g) and iron (2g) may need to be corrected. I posted about this a few days ago, but my comment never showed up on your web page.

    Just tryin’ to be helpful, and thanks for the great recipe!

  7. Recipe didn’t state when to add garlic. I’m assuming to add with onions? Love your recipes, haven’t tried one I didn’t like!

  8. Instead of canola oil can olive oil be used? That is the only oil I can use. And instead of kale can spinach be used?