Italian Chicken & Veggie Soup - Paula Deen - cooking recipe

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into bite size pieces
1 small onion, chopped
1 cup sliced carrot
2 1/2 cups sliced zucchini
2 (15 ounce) cans diced tomatoes with basil, garlic & oregano
2 (14 1/2 ounce) cans chicken broth
grated parmesan cheese
French bread

Preparation

Cook chicken in olive oil over med/high
add onion & carrots cook 5 minutes.
stir in zucchini and tomatoe broth
bring to boil, reduce to simmer uncovered 30 minutes.
top your bowl with parmesan cheese.
serve with buttered french bread.