February 21, 2008

New Recipe


Italian Chicken and Vegetable Soup Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Souper Delicious

2 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) 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, if desired.
THIS WAS EASY AND GOOD!!

2 comments:

lauren said...

oh i still need to get you that sugar cookie recipe so remind me

Lindsey said...

I LOVE soup this one sounds yummy I will have to give it a try!