Photo: Italian Chicken and Vegetable Soup Recipe
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 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
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.
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By Tbarr4140
on February 04, 2012
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This is an amazing chicken and vegetable soup - and healthy too! Yay! Having made this many times over the past month, the soup has always been full of flavor and easy to make. I usually use chicken stock or, failing that, a reduced sodium chicken broth. I also use fresh tomatoes at times and add some basil and garlic to the recipe as well as a bit more stock to make up for the lack of liquid if I use fresh tomatoes.
I have a pretty high standard for chicken and veggie soup. So many recipes rely upon salt to carry (or cover up the soup. The chicken is tender, the vegetables are a good accompaniment to the chicken and the broth is flavorful.
By rtist mom
Utica, OH
on February 02, 2012
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Delicious! If you added extra broth you could add in some small noodles and have sort of an Italian wedding soup. Very good recipe and super easy to make!
By FightingwithFood
Atlanta, GA
on January 29, 2012
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Absolutely awesome! It was so easy, HEALTHY, and very satisfying. I made some pasta (mini shells so that my husband could add a little to his and he liked that better, but I enjoyed it just as written. Wonderful with homemade biscuits or garlic bread!
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