Italian Chicken and Vegetable Soup

Name: Italian Chicken and Vegetable Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 822 grams diced tomatoes with basil oregano and garlic; 237 milliliters carrot (about 3 small); 822 grams chicken broth; 2 Tbsps olive oil; 1 small onion, chopped; 4 boneless skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds); 591 milliliters zucchini, sliced (about 2 medium)

The recipe Italian Chicken and Vegetable Soup is ready in roughly 55 minutes and is definitely a spectacular gluten free, dairy free, and primal option for lovers of Mediterranean food. One portion of this dish contains roughly 19g of protein, 7g of fat, and a total of 186 calories. For $1.58 per serving, you get a main course that serves 6. If you have tomatoes, carrot, onion, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

1 In a large Dutch oven, heat olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add chicken, and cook for 10 minutes, stirring frequently.2

Ingredients you will need

Whole Chicken

Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.3 Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Ingredients you will need

Chicken Broth