Italian Chicken and Vegetable Soup


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I lucked upon this recipe from an episode of Paula Deen. This is the easiest and best tasting chicken soup I believe I've ever had the pleasure of tasting.

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  • 2 Tbs. olive oil
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 lbs.)
  • 1 sm. onion, chopped
  • 1 C. sliced carrots (about 3 small)
  • 2 1/2 C. sliced zucchini (about 2 medium)
  • 2 14.5-oz. cans diced tomatoes with basil, garlic and oregano
  • 2 14.5-oz. cans chicken broth
  • grated Parmesan, optional

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

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