ITALIAN CHICKEN AND VEGETABLE SOUP

Italian Chicken and Vegetable Soup image

The following recipe is courtsey of Paula Deen. Easy and absolutely delicious. I have also added ditali pasta to this recipe for a nice addition. Other small shaped pasta would work equally as well.

Provided by LtlPhyl 2

Categories Clear Soup

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

Previous Next

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)

Steps:

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.

Nutrition Facts : Calories 175.2, Fat 7.6, SaturatedFat 1.4, Cholesterol 50.4, Sodium 561.8, Carbohydrate 5.3, Fiber 1.3, Sugar 3.2, Protein 20.6

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #poultry #vegetables #easy #european #italian #stocks #chicken #meat #chicken-breasts #tomatoes