Italian Chicken and Vegetable Soup

When you think of typical Paula Deen recipes one normally envisions butter, some more butter, a dash of cream, and perhaps some bacon fat.  However, this simple, healthy soup has not a lick of bad fat or any ingredient that creates diet quilt!  No carbs, fat that barely registers on the scale and TONS of healthy, lean protein and vegetables.  But, don't meander away from me yet screaming, "boring! Where is your love of butter??"  It is all about flavor.  It is all about the need for certain foods on certain days.  Just like wings and fries are fit for 'junk food Fridays', this hot, healthy soup is perfect on a cold (yup, still mega cold and calling for several more inches of snow) night.  This dinner is extremely budget friendly, made in practically minutes and you can eat as much as you want.....the trifecta of food perfection!

Italian Chicken and Vegetable Soup
printable recipe

*ingredients are listed for 6 small servings.  What is pictured is this recipe doubled.

2 T. olive oil
4 boneless, skinless chicken breasts cut into bite size pieces
1 onion chopped
1 c. sliced carrots-about 3 small
2-1/2 c. sliced zucchini (about 2 medium)
2 (14.5 oz. can of diced tomatoes with basil, garlic and oregano)
2 (14.5 oz. can of chicken broth
2 tsp. dried oregano-not original to the recipe, but I felt it needed a bit more depth
salt/pepper
Grated Parmesan for serving
yes, seriously that is it!

In a large Dutch oven, heat the oil over medium-high heat.  Add the chicken and cook for 10 minutes, stirring frequently.

Add the onion and carrot, and cook for 5 minutes.

Stir in zucchini, diced tomatoes, and chicken broth.

Add oregano and salt/pepper to taste.  Bring to a boil, reduce heat and simmer uncovered for 30-45 minutes

Serve with a sprinkle of parmesan cheese.

Because this soup allows for a little 'extra' as far as additional calories, I served with a crusty bread.  This is a great soup to make and freeze in individual servings to take for lunch.  It also is basic enough that you can put any spin on it based on garden veges or weekly specials.  A bit of roasted garlic, sliced celery, sweet corn or a splash of cream could all be used to put a different signature on this soup.  If you are serving a crowd you may opt for noodles or orzo pasta to add some body.You could switch out the chicken for shrimp or beef.  It is endless!