ITALIAN CHICKEN AND VEGETABLE SOUP - PAULA DEEN

2  tablespoon  olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 poun
1 small onion, chopped
1  cup  sliced carrots (about 3 small)
2 1/2  cup  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 cheese, if desired.