Soup Recipes

Ingredients

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

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, if desired.

Yield: 6 to 8 Servings

Tags: Italian chicken soup, chicken vegetable soup, Italian cuisine, chicken soup recipe, easy soup recipe