Italian Chicken and Vegetable Soup

Hearty and heart warming this traditional Italian soup is sure to please

2	Tbs	olive oil
4		boneless, skinless chicken breasts, cut into bite-sized pieces
1		small onion, chopped
1	cup	sliced carrots (about 3 small)

2 1/2	cup	sliced zucchini (about 2 medium)
2	ounces	14.5 oz. cans diced tomatoes with basil, garlic, and oregano
2	ounces	14.5 oz. cans chicken broth
		Grated Parmesan, optional

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

Servings: 6

Yield: 6 to 8 servings

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Degree of Difficulty

Degree of Difficulty: Easy

Nutrition Facts

Serving size: 1/6 of a recipe (8.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	87.3
Calories From Fat (56%)	49.07
% Daily Value
Total Fat 5.5g	8%
Saturated Fat 0.89g	4%
Cholesterol 0mg	0%
Sodium 487.51mg	20%
Potassium 350.6mg	10%
Total Carbohydrates 5.95g	2%
Fiber 1.43g	6%
Sugar 3.05g
Protein 4g	8%
MyPoints 2.49

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Chach's Recipes from
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www.chachP.com

Chach's Recipes from Family and Friends

Chach's Recipes from
Family and Friends