Italian Chicken and Vegetable Soup

 This soup is one of the easiest soups I’ve ever thrown together.  It is a Paula Deen recipe (but no butter this time).  My mom “discovered” it, and passed the recipe along to me.  I served it with hot, crusty bread.  It was great!  I don’t have any good pictures this time because I was starving and too impatient for photos.

Italian Chicken and Vegetable Soup

from Paula Deen via the Food Network

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 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

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.