Italian Chicken and Vegetable Soup

Italian Chicken and Vegetable Soup

wtorek, 18 lutego 2014

Italian Chicken and Vegetable Soup

Time: 55 mins

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.