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Tuesday, February 16, 2010

Dinner Tonight...Paula Dean's Italian Veggie Chicken soup

This was one of our meals from our FREEZER cooking night. Deforsted it yesterday and heated it up today. It was not as tasty as I like my soups to be so I added a Liption Onion soup packet and topped each bowl with some mozzerella cheese. For a more hearty meal add some garlic bread Enjoy!

Italian Chicken and Vegetable Soup
2 Tbsp. olive oil
4 Boneless skinless chicken breasts, cut into bite-size pieces (about 1 3/4 pounds)
1 small onion
1 cup sliced carrots (3 small ones)
2 1/2 cups sliced zucchinni (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan cheese-optional
Mozzerella-optional
Liption Onion Soup Packet-optional but recomended:)

In a large dutch oven (or pot), heat oil over medium-heat. Add chicken, and cook for 10 mins., stirring frequently, or until chicken is cooked through. Add onion and carrot, and cook for 5 mins. Stir in zucchini, diced tomatoes, and chicken broth (I would add the Liption Onion Soup packet here). Bring to a boil; reduce heat, simmer, uncovered, for 30 mins. Top each serving with Parmsan cheese or Mozzerella or both:)!

Picture is from Paula Dean's cookbook that I got this recipe from. A note about FREEZING this recipe. I wouldn't reccomend it. It turned out a little mushy compared to this picture, more like a stew. FYI.


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