Italian Chicken and Vegetable Soup

Ingredients

• 29 ounce tomatoes diced with basil oregano and garlic canned
• 1 cup carrots ( 3 small)
• 29 ounce chicken broth canned
• 2 tablespoons olive oil 
• 1 small onion chopped
• 4  chicken breast boneless skinless cut into bite-sized pieces ( 1 3/4 pounds)
• 2.5 cups zucchini sliced ( 2 medium)

Equipment

• dutch oven

Directions

1. In a large Dutch oven, heat olive oil over medium-high heat.
2. Add chicken, and cook for 10 minutes, stirring frequently.2
3. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.3 Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.