Italian Chicken And Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I made this soup a couple of days ago and it was excellent. I took some to work to share and they liked it too. Ingredients:
2-tbspn olive oil |
4 boneless skinless chicken breasts |
note: (paula deen cuts her into bite-sized pieces and sautéed in a skillet. - i put mine in the crock pot with some salt and pepper, mccormick chicken seasoning and water to cover with chicken bouillon cubes added and cooked while i was at work) |
1 small onion chopped |
3 small sliced carrots |
2 medium zucchini, sliced |
2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano |
2 (14.s-oz) cans chicken broth (i used 2 1/2-boxes of swanson’s chicken broth) |
Directions:
1. In a large heavy Dutch Oven, heat olive oil over medium-high heat, Add the chicken is you are doing it the “Paula Way” and cook for 10 minutes, stirring frequently.
2. If you are doing it my way just add the onion and carrot to the oil and sauté until carrots are somewhat tender.
3. Stir in the zucchini and sauté another 5 minutes or so (or just add the zucchini and tomatoes all at one time like Paula does.).
4. Add the chicken broth and bring to a low boil.
5. Reduce heat, cover and simmer for about 30 minutes, stirring frequently.
6. (Paula covers hers)
7. NOTE: Anyway you do it, the end result is the same.
8. Delicioso!
9. Mange !
10. -Susana
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