Recipe courtesy of Paula Deen
Italian Chicken and Vegetable Soup
Total:
55 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
55 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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 a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Pairs well with Sangiovese

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