Italian Chicken Veggie Soup Paula Deen Recipes

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ITALIAN CHICKEN AND VEGETABLE SOUP



Italian Chicken and Vegetable Soup image

The following recipe is courtsey of Paula Deen. Easy and absolutely delicious. I have also added ditali pasta to this recipe for a nice addition. Other small shaped pasta would work equally as well.

Provided by LtlPhyl 2

Categories     Clear Soup

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

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 carrot (about 3 small)
2 1/2 cups zucchini, sliced (about 2 medium)
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
2 (14 1/2 ounce) cans chicken broth
parmesan cheese, grated (optional)

Steps:

  • 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.

Nutrition Facts : Calories 175.2, Fat 7.6, SaturatedFat 1.4, Cholesterol 50.4, Sodium 561.8, Carbohydrate 5.3, Fiber 1.3, Sugar 3.2, Protein 20.6

ITALIAN CHICKEN & VEGGIE SOUP - PAULA DEEN



Italian Chicken & Veggie Soup - Paula Deen image

This soup is absolutely delicious and hearty. If you have someone that is not a big soup or veggie eater (like me) they will like this. It is surprisingly good and filling. Very healthy for a Paula Deen recipe.

Provided by Halos keeper

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into bite size pieces
1 small onion, chopped
1 cup sliced carrot
2 1/2 cups sliced zucchini
2 (15 ounce) cans diced tomatoes with basil, garlic & oregano
2 (14 1/2 ounce) cans chicken broth
grated parmesan cheese
French bread

Steps:

  • Cook chicken in olive oil over med/high
  • add onion & carrots cook 5 minutes.
  • stir in zucchini and tomatoe broth
  • bring to boil, reduce to simmer uncovered 30 minutes.
  • top your bowl with parmesan cheese.
  • serve with buttered french bread.

Nutrition Facts : Calories 262.9, Fat 11.4, SaturatedFat 2, Cholesterol 75.5, Sodium 842.6, Carbohydrate 8, Fiber 2, Sugar 4.8, Protein 30.9

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