Italian Chicken and Vegetable Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
4 boneless skinless chicken breasts , cut into bite-sized pieces (about 1 3/4 lb)
1 small onion, chopped
1 cup carrot (about 3 small)
2 1/2 cups zucchini, sliced (about 2 medium)
2 (14 1/2 oz) cans diced tomatoes with basil oregano and garlic
2 (14 1/2 oz) cans chicken broth
parmesan cheese, grated (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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	146.38 Kcal (613 kJ)
Calories from fat	58.28 Kcal
		% Daily Value*
Total Fat	6.48g	10%
Cholesterol	58.53mg	20%
Sodium	358.19mg	15%
Potassium	378.82mg	8%
Total Carbs	2.75g	1%
Sugars	1.36g	5%
Dietary Fiber	0.75g	3%
Protein	20.24g	40%
Vitamin C	4mg	7%
Vitamin A	0.2mg	5%
Calcium	13mg	1%

Amount Per 100 g
Calories	101.39 Kcal (424 kJ)
Calories from fat	40.37 Kcal
		% Daily Value*
Total Fat	4.49g	10%
Cholesterol	40.54mg	20%
Sodium	248.09mg	15%
Potassium	262.38mg	8%
Total Carbs	1.91g	1%
Sugars	0.94g	5%
Dietary Fiber	0.52g	3%
Protein	14.02g	40%
Vitamin C	2.8mg	7%
Vitamin A	0.1mg	5%
Calcium	9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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