Italian Chicken and Vegetable Soup


Submitted By: Shirley L. Revis

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 13/4 pounds)
  • 1 small onion, chopped
  • 1 cup sliced carrots
  • (about 3 small)
  • 21/2 cups sliced zucchini (about 2 medium)
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
  • 2 (14.5-ounce) cans chicken broth
  • Grated Parmesan cheese, optional

    • Instructions


    In a large Dutch oven, heat olive oil over medium-high heat. Add chicken and cook for 10 minutes, stirring frequently. Add onion and carrots; cook for five minutes. Stir in zucchini, tomatoes, and broth. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.