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Italian Chicken and Vegetable Soup

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

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

Directions

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.