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Italian Chicken and Vegetable Soup with Extra Virgin Olive Oil Recipe

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Chicken Soup Italian Style

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Italian Chicken and Vegetable Soup with Extra Virgin Olive Oil Recipe
 
Ingredients:
 
-2 tablespoons Sonoma Farm Extra Virgin Olive Oil
-4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds) 
-1 small onion, chopped 
-1 cup sliced carrots (about 3 small) 
-2 1/2 cups sliced zucchini (about 2 medium) 
-2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano 
-2 (14.5-ounce) cans chicken broth 
-Grated Parmesan, optional 
 
Directions:
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.