Italian Chicken and Vegetable Soup Recipe by Paula Deen

Level: Easy

Time: 55 MINUTES

0 ratings


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


In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan cheese, if desired.

Italian Chicken and Vegetable Soup


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen