Italian Chicken and Vegetable Soup (Paula Deen)

By jasonhewitt

Ingredients

• 2 Tablespoons Olive Oil
• 4 cooked 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 Cheese

Preparation

Step 1

Heat olive oil over medium high heat. Add chicken and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for five minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat and simmer uncovered for 30 minutes. Top with cheese and serve!

Yields 6 to 8 Servings