Chicken Vegetable Soup

Ingredients:

2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pound)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cup sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1 (14.5-ounce) green peas
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional

Directions: 

  1.  In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.
  2.  Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, peas and chicken broth.
  3. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.
  4. Top each serving with grated Parmesan cheese, if desired.
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