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Paula Deen

Italian Chicken and Vegetable Soup

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Souper Delicious

  • Cook Time

    45 min

  • Level

    Easy

  • Yield

    6 to 8 servings

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Times:

Prep
10 min
Inactive Prep
--
Cook
45 min
Total:
55 min
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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.

Italian Chicken and Vegetable Soup
Rated: 5 stars out of 599 Reviews
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