italian healthy chicken and veggie soup ♥

perfect for a rainy day like today, a healthy hearty italian soup! enjoy! :)

Ingredients:♥

3 lbs. chicken, whole roaster or assorted parts
4 cups water
6 cups low sodium chicken stock
1 cup onion, diced
10 cloves garlic, sliced
1 cup celery, diced
1 1/2 cup carrot, diced
2 cups zucchini, diced
2 cups yellow squash, diced
2 cups mushrooms, sliced
2 cups green beans, trimmed and cut into 1" pieces
1 Tbsp. olive oil
3 bay leaves
1 1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 1/2 tsp. dried basil
1 Tbsp. parsley
1 - 14.5 ounce can no salt added diced tomatoes
2 - 15.5 ounce cans cannellini beans, rinsed and drained
1/2 cup Parmesan cheese, grated
salt and pepper


Using a large stock pot or dutch oven place the chicken, water and stock on high heat and bring to a simmer. Reduce heat and simmer for about 30 minutes. Make sure to skim the top of the fat and debris that floats up and discard it. This is process is well worth it and takes little effort. You are enriching the chicken stock you have, which gives it a rich, full flavor. Reserve the stock and remove the chicken to a plate to cool. When the chicken has cooled enough to handle, remove the skin and pull from the bones. Shred the chicken into bite sized pieces.


In another large stock pot or dutch oven on medium high heat saute the onion, garlic, carrot and celery in the olive oil until tender, about 10 minutes. Season with salt and pepper if desired. Add the zucchini, yellow squash. mushrooms and green beans. Stir everything together and add the bay leaves, oregano, thyme, basil and parsley. Cook for about 10 to 15 minutes until vegetables begin to soften. Add the reserved chicken stock, tomatoes and cannellini beans. Simmer for about 30 to 45 minutes until the vegetables are tender but not over cooked. Stir in the shredded chicken and grated Parmesan cheese to finish. Remove bay leaves before serving.

enjoy! ♥