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Thursday, May 19, 2011

Italian Chicken Vegetable Soup by Dawn Dixon

4 chicken breasts in 1" cubes
2 cans chicken broth
2 cans Italian tomatoes with garlic and onions
3 sliced carrots
1 chopped onion
2 zucchini, halved and sliced
10 oz frozen green beans

Saute chicken cubes in olive oil for 10 minutes, then add carrots and onion. Saute 3 minutes and then add the rest of the ingredients and bring to a boil. Simmer 30 minutes and serve with parmesan.

**A very hearty soup from a good friend I met while student teaching in Monett. Very filling and great on a cold day!