Italian Chicken Soup

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 1/4 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
  • 1/2 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

Pin this recipe now to remember it later

Pin Recipe
Italian Chicken Soup in ladle
5 from 5 votes

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.
Course Soup
Cuisine American, Italian
Keyword Italian Chicken Soup
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8
Calories 258 kcal
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


  1. 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.

  2. Add carrots and cook for 5 minutes.

  3. Stir in zucchini, tomatoes, kale, Italian seasoning, and salt and black pepper.

  4. Add the chicken broth and bring to a boil before reducing to a simmer for 25 minutes.

  5. Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender.

Nutrition Facts
Italian Chicken Soup
Amount Per Serving
Calories 258 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 73mg24%
Sodium 1088mg47%
Potassium 1021mg29%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 4g4%
Protein 29g58%
Vitamin A 4549IU91%
Vitamin C 54mg65%
Calcium 91mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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.


Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. 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.

  2. 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!

  3. 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!

  4. 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?