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Italian Chicken and Vegetable Soup

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 8


  • 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 (about 3 small), sliced
  • 2 1/2 cups zucchini (about 2 medium), sliced
  • 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.

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