Italian Chicken Soup(Low Fat - Low Calorie)
A flavorful, low-fat Italian chicken soup with tender chicken, vegetables, and pasta, perfect for a light, comforting meal packed with herbs and fresh flavors.
Ingredients
- 2 tsp. oil ⓘ
- 2 whole chicken breasts, skinned, boned, halved, cut into 1 inch pieces ⓘ
- 1/2 C. chopped onion ⓘ
- 1/4 C. chopped celery ⓘ
- 2 garlic cloves, minced ⓘ
- 1 tsp. dried basil leaves ⓘ
- 1/4 tsp. pepper ⓘ
- 1 C. water ⓘ
- 14 1/2 oz. can sliced stewed tomatoes, undrained ⓘ
- 1 C. frozen corn ⓘ
- 1 oz. (1/3 cup) uncooked vermicelli, broken into 2 inch lengths ⓘ
- 2 Tbsp. grated Parmesan cheese ⓘ
Instructions
- Heat oil in a large saucepan; stir-fry chicken pieces until lightly browned.
- Add chopped onion, chopped celery, and minced garlic; cook and stir until vegetables are crisp-tender.
- Stir in dried basil leaves, pepper, water, and stewed tomatoes; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Stir in frozen corn and broken vermicelli.
- Cover and simmer for 10 minutes or until thoroughly heated and vermicelli is tender.
- Garnish each serving with grated Parmesan cheese.
Tips & Substitutions
For added flavor, consider using low-sodium chicken broth instead of water. You can also substitute the chicken with turkey or tofu for a different protein option. If you prefer more vegetables, add spinach or kale towards the end of cooking. To speed up the process, pre-cooked chicken can be used as a time saver.
Serving Suggestions
This Italian Chicken Soup pairs beautifully with a side of crusty bread or a simple salad like Linguini-Basil Salad for a complete meal. For added texture, consider topping each bowl with croutons or additional grated Parmesan cheese. A drizzle of olive oil before serving can enhance the flavors further.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm the soup on the stove over medium heat until hot, stirring occasionally. If the soup thickens, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Chicken Soup(Low Fat - Low Calorie) contains roughly 410 calories, with 15g protein, 73g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (154% of the Daily Value), vitamin C (36% of the Daily Value), and protein (30% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 518mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it first to ensure even cooking. If using frozen chicken, increase the cooking time slightly to make sure it's fully cooked through before serving.
Is it possible to make this soup in a slow cooker?
Absolutely! You can sauté the chicken and vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for a hearty and convenient meal.
What can I do if I don't have vermicelli?
If you don't have vermicelli, you can substitute with other small pasta shapes like orzo or ditalini. Adjust the cooking time as needed to ensure the pasta is cooked al dente before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).