Italian Chicken & Vegetable Soup
.
Yield
8 servingsPrep
9 minCook
40 minReady
52 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
cut into bite-sized pieces |
|
| 1 | small |
onions
chopped |
|
| 1 | cup |
carrots
sliced |
|
| 2 ½ | cups |
zucchini
sliced |
|
| 29 | ounces |
chicken broth, low salt
|
|
| 1 | x |
Parmesan cheese
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
cut into bite-sized pieces |
|
| 1 | small |
onions
chopped |
|
| 237 | ml |
carrots
sliced |
|
| 591 | ml |
zucchini
sliced |
|
| 838.1 | ml/g |
chicken broth, low salt
|
|
| 1 | x |
Parmesan cheese
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.
