Categories: Chicken, Main Dish, Paula Deen, Soup

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 carrot (about 3 small)
• 2 1/2 cups zucchini, sliced (about 2 medium)
• 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
• 2 (14 1/2 ounce) cans chicken broth
• parmesan cheese, grated (optional)

Directions

1. In a large Dutch oven, heat olive oil over medium-high heat.

2. Add chicken, and cook for 10 minutes, stirring frequently.

3. Add onion and carrot, and cook for 5 minutes.

4. Stir in zucchini, diced tomatoes, and chicken broth.

5. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.

6. Top each serving with grated Parmesan, if desired.

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