If you know me then you know that right now, at this moment in my life I absolutely LOVE Paula Deen. I have been trying out quite a few of her recipes, and spending to much time watching her on my DVR. I gaze at my TV for way too long in a butter induced trance. I don’t make her butter filled recipes. I lighten what I can, but I love her. She is just awesome, and she makes me giggle often. ;o)
I made Paula’s Italian Chicken & Vegetable Soup one night after seeing her make it on one of the countless shows I record. I was in awe of this soup. It is so easy to make, and you just throw everything into one pot! I will make this soup over and over… In the words of my hubby, “It tastes so fancy! Like something out of a restaurant.” Thank you hunny. Have I already told you guys how much I love that man.
I did make one alteration to Paula’s recipe. The original recipe called for 1 small onion. I HATE onions. I omitted the onions, and in their place threw in 1 cup of chopped squash.
Make this soup. Do it now. You will thank Paula for it.
For Paula’s original recipe click here.
Scroll down to see the one with the alterations I made.
Ingredients:
2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pound)
1 cup yellow squash, 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
Directions
In a big spaghetti pot, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add squash 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.
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Recipe Courtesy Paula Deen
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