Iatalian chiken soup

See this recipe on air Monday Oct. 15 at 5:30 PM ET / PT.

Show: Paula's Home Cooking

Episode: Souper Delicious

2 tablespoons 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.