Italian Chicken and Vegetable Soup with Extra Virgin Olive Oil Recipe
-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
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.