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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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (61)
Gluten-free (5)
Paleo (4)
Vegetarian (9)

40 reviews

This was tasty and pretty easy to put together, but I expected just a little more flavor with all of the awesome ingredients. Everyone in my family loved it, though, and went back for seconds. We had cheddar biscuits with our meal. This was a good solid meal, and we will make this again.

By: Mindy
Posted: Apr 09, 2020
Diet: Original
0 Helpful

I love the immersion idea, my kids are more likely to eat it that way, the 3 year old doesn't like pieces of tomato. It may be a little spicy for her, but will possibly mix in some yogurt or coconut milk for them. This is an extremely fast recipe.

By: Kristine
Posted: Jun 23, 2019
Diet: Original
0 Helpful

Keto friendly!

By: kati
Posted: Feb 03, 2019
Diet: Paleo
0 Helpful

This is one of my favorite soups to make - super easy with great flavor.

By: Meryl
Posted: Oct 29, 2018
Diet: Vegetarian
0 Helpful

Tasty and comforting on a rainy day, although nothing that blew my socks off. I had so many vegetables that I added about 1.5 cups of water to a 4 serving soup just so that it stayed...a soup.

By: Jenna
Posted: Oct 14, 2018
Diet: Original
0 Helpful

I added Italian sausage to this, because my husband likes meat with dinner. Very good, will make again.

By: Anna
Posted: Oct 08, 2018
Diet: Original
0 Helpful