ITALIAN CHICKEN AND VEGETABLE SOUP

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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

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

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