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Chicken and Vegetable Soup
with basil / zucchini / mushrooms

Active: 35 min Total: 35 min
Sun-dried tomatoes have rich umami flavor which makes a great foundation for this simple chicken soup with a tomato base.
Smarts: This soup is very flexible, so feel free to add in any other vegetables you have on hand.


Summer Chicken and Vegetable Soup:
  • Onions, medium - 1 , chopped
  • Garlic - 4 cloves , chopped
  • Tomatoes, sun-dried - 4 , drained and chopped (from a can of sun-dried tomatoes in oil)
  • Zucchini - 12 oz , diced
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Chicken thighs, boneless and skinless - 1 1/2 lbs , cubed
  • Basil (opt) - 6 leaves , chiffonade
  • Oil, olive - 1 Tbsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Stock, any type - 3 cups
  • Lemon juice - 1 tsp


  1. Onions / Garlic / Sun-dried tomatoes - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Zucchini / Mushrooms - Prep as directed and combine. (Can be done up to 3 days ahead)
  3. Chicken - Cube chicken. Tenderize and season with some salt and pepper. (Can be done 1 day ahead)
  4. Basil - Chiffonade basil.

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  1. Heat a Dutch oven over medium-high heat. Add oil and then onions. Saute until onions are soft, 3 to 4 minutes.
  2. Add garlic and sun-dried tomatoes. Saute for 1 minute.
  3. Add chicken and saute with aromatics just to get it started cooking.
  4. Add tomatoes (including liquid) and stock.
  5. Add zucchini and mushrooms to soup. Reduce heat to a low simmer (be careful not to let it boil or the chicken will turn tough) and cover soup with a lid. Simmer until zucchini is tender and chicken is cooked through, ~10 minutes.
  6. Remove soup from heat and stir in lemon juice. Season with some salt and pepper.
  7. Divide soup between serving bowls. Top with basil. Enjoy!



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