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Italian Chicken and Vegetable Soup Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6-8 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
6-8 Servings
$ /Serving

Italian Chicken and Vegetable Soup Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6-8 Servings
$ /Serving

Ingredients

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

Preparation

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.

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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product