Italian Chicken and Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. 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.
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