Italian Chicken and Vegetable Soup Recipe by Paula Deen

Level: Easy

Time: 55 MINUTES

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Ingredients

  • 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

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.

Italian Chicken and Vegetable Soup

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