Italian Chicken and Vegetable Soup

• 2  tablespoon  olive oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 poun
• 1 small onion, chopped
• 1  cup  sliced carrots (about 3 small)
• 2 1/2  cup  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, 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.

Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Ease of Preparation: Easy

Recipe Courtesy Paula Deen