"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian Chicken and Vegetable Soup Recipe

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This recipe for Italian Chicken and Vegetable Soup, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Crossley
Added: Wednesday, September 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts cut bite-sized
2 14.5 oz cans diced tomatoes with basil, garlic and oregano
2 T. olive oil
1 sm. onion, chopped
1 c. sliced carrots
2 1/2 c. sliced zucchini
2 14.5 oz. chicken broth
grated Parmesan cheese, optional

Directions:
Directions:
In a large Dutch oven, heat olive oil over medium high heat. Add chicken and cook 10 minutes, stirring frequently. Add onion and carrot, and cook 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.

 

 

 

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