Just a handful of ingredients makes this quick and easy soup and it is very good! My family gave it a thumbs up last night so I will definitely be making this again.
My version of
Italian Chicken and Vegetable Soup
(from Paula's Home Cooking, Jan./Feb. 2006 issue)
2 tablespoons olive oil
3-4 boneless, skinless chicken breasts, cut into bite-sized pieces (1-3/4 pounds or a little more)
1 small onion *
1 cup sliced carrots (about 3 small) *
2-1/2 cups sliced zucchini (about 2 medium) *
2 (14.5 ounce) cans of diced tomatoes with basil, garlic and oregano *
2 (14.5 ounce) cans of chicken broth
grated Parmesan cheese, optional
In a large pot, heat olive oil over medium heat. Add chicken and cook for 10 minutes, stirring frequently. Add onions 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 cheese, if desired.
makes 6-8 servings
* I did not use a whole onion (base it on your family's preference).
* I used more carrots and zucchini than the recipe called for because I like really chunky soup. The extra amounts worked well.
* The canned tomatoes I used were Hunts Diced Tomatoes with Basil, Garlic and Oregano with No Added Salt. I was fine without the salt but my husband thought it needed a little.
*** The recipe did not call for any pasta but we decided to serve this soup over some small bow tie pasta. We cooked the noodles separately and spooned the soup over them. Very filling and good!
I'm sharing this recipe with everyone at The Country Cook's Soup and Stew linky party. Stop by and see what everyone else is cooking!