Tuesday, February 23

Italian Chicken Soup

· 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, optional
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 and serve with Italian bread.

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