Italian Chicken And Vegetable Soup

1. 1

   In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.

2. 2

   Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.

3. 3

   Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.