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