Italian Chicken and Vegetable Soup

This recipe is delicious. A friend with Italian roots suggested the pasta so I added pasta tonight. I prefer the original recipe without the pasta.

2 Tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
1 cup of 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 (or plain and add spices)
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 carrots and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to boil, reduce heat and simmer, uncovered. for 30 minutes. Top each serving with grated Parmesan, if desired.

It works wonderful with your jars of canned chicken (not store bought).

Serve this with homemade cornbread and you are sure to please the family.