pat's Recipe

Italian Chicken and Vegetable Soup

Category: ITALIAN

* 2 Tbs. olive oil
* 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 lbs.)
* 1 sm. onion, chopped
* 1 C. sliced carrots (about 3 small)
* 2 1/2 C. sliced zucchini (about 2 medium)
* 2 14.5-oz. cans diced tomatoes with basil, garlic and oregano
* 2 14.5-oz. 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 boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan cheese, if desired.
Serves 4.