Italian Chicken and Vegetable Soup

Submitted by LtlPhyl 2

"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: 55mins
• Ingredients: 8
• 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 1/2 ounce) cans diced tomatoes with basil oregano and garlic
• 2 (14 1/2 ounce) 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.

Reviews

[Amber]

Pretty good!

 

[DesertRose15]

We loved this soup! I added some minced garlic to the olive oil. Loved the fresh parmesan on top!

 

[scostasj]

My family and I really enjoyed this recipe.

 

[Lynn S.]

This is my favorite soup! Light, full of veggies, lower carb....delicious too!

 

[Cookie in Ontario]

This was very good. The fresh grated parmesan on top was great.