Flower Garden Soup

1. 1

   Using a zest stripper or paring knife, cut a lengthwise strip on each carrot, forming a notch. Repeat at equals intervals around carrot. Repeat with zucchini. Cut carrots and zucchini into 1/4-in. slices; set zucchini aside.

2. 2

   In a Dutch oven or soup kettle, combine the carrots, celery, onion, broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are crisp-tender.

3. 3

   Add chicken and reserved zucchini; simmer, uncovered, for 10 minutes or until zucchini is tender.

* Per serving · 4 servings · Values may vary.

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