Italian Chicken and Vegetable Soup

From Cooking with Paula Deen, Jan/Feb 2006

Ingredients

1. 2 tablespoons olive oil
2. 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 13/4 pounds)
3. 1 small onion, chopped
4. 1 cup sliced carrots (about 3 small)
5. 2 1/2 cups sliced zucchini (about 2 medium)
6. 2 (14.5–ounce) cans diced tomatoes with basil, garlic, and oregano
7. 2 (14.5-ounce) cans chicken broth
8. Grated Parmesan cheese (optional)

Instructions

1. 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.