Italian Chicken and Vegetable Soup

The following recipe is courtsey of Paula Deen. Easy and absolutely delicious. I have also added ditali pasta to this recipe for a nice addition. Other small shaped pasta would work equally as well.

• Ready In: 55 mins
• Serves: 6-8

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 carrot (about 3 small)
• 2 1⁄2 cups zucchini, sliced (about 2 medium)
• 2 (14 1/2ounce) cans diced tomatoes with basil oregano and garlic
• 2 (14 1/2ounce) cans chicken broth
•  parmesan cheese, grated (optional)

Directions

1. In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.
2. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.
3. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.