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
In a large Dutch oven, heat olive oil over medium-high heat.
Add chicken, and cook for 10 minutes, stirring frequently.2
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.