Wednesday, September 9, 2009

Italian Chicken Vegetable Soup


This is a hearty, EASY, soup that we will be making again and again. I was surprised at how good it was and best of all I had all the ingredients in the house already!

Italian Chicken Vegetable Soup

4 boneless skinless chicken breasts, cut into bite size pieces
2 T. olive oil
2 14.5 oz can of Italian Tomatoes (with garlic, basil, and oregano)
4 cups chicken broth
2 small zucchini, chopped
1 small onion diced fine
3 small carrots, I sliced them into coins
2 lg stalks celery chopped
2 cloves garlic, minced
1 1/2 t. Italian seasoning
Salt and pepper

Heat the oil in a large dutch oven over med-high heat. Cook chicken for about 10 minutes or until it's no longer pink inside. Add onions, carrots, celery, and garlic. Cook for 5 minutes until onions begin to look translucent. Add zucchini, tomatoes, chicken broth and Italian seasoning. Salt and pepper to taste. I used about 1 t. salt and probably 1/2 t pepper.

Bring to a boil, reduce heat and simmer uncovered for 30 minutes.

Garnish with shredded Parmesan cheese.

*I cooked some whole grain rotini pasta to add for those people that wanted pasta.

Nutrition Information:
Calories 175.87; Total Fat 4.68g; Total Carbohydrates 7.49g; Fiber 2.06g; Protein 24.98g

Seriously, it was SO.GOOD.

1 comment:

Linda said...

I made this last week and it was very tasty! Devin even ate the zuchini! Yummy!!