My friend, Kathryn, recommend this soup to me. Here is the thing, my husband absolutely loves soup. It makes his heart sing. So the smell of this soup simmering on the stove made for a very happy husband! Anyway, it tasted as good as it smelled and was delicious with a loaf of bread from the local grocery store bakery. We had snow this weekend, so it was perfect for dinner last night and leftovers for lunch today.
Thanks Kathryn for a great recipe!
Paula Dean's Italian Chicken and Vegetable Soup
from Foodnetwork.comIngredients
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.
