Italian Chicken And Vegetable Soup Recipe

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Paula Deen on Food Network
Nutrition per serving    (USDA % daily values)
CAL
250
FAT
28%
CHOL
42%
SOD
39%

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Ingredients for 6 servings

2 tablespoons olive oil

2 (14.5-ounce) cans chicken broth

2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano

1 cup sliced carrots (about 3 small)

1 small onion, chopped

2 1/2 cups sliced zucchini (about 2 medium)

Grated Parmesan, optional

4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)

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