Italian Chicken Veggie Soup

Italian Chicken Veggie Soup

Source: Food Network, Paula Dean

Ingredients:
2 tbs olive oil
4 boneless, skinless chicken breasts, cut-up into bite sizes pieces (1 3/4 lbs)
1 small onion
1 cup sliced carrots
1 1/2 cups sliced zucchini (2 medium)
2 (14.5 oz) cans stewed tomato with basil, garlic, and oregano
2 (14.5 oz) cans chicken broth
Grated Parmesan, optional

Directions:
1. In large pot, add olive oil and cook chicken.
2. Add onion and carrot, cook 5 mins.
3. Stir in zucchini, diced tomatoes and chicken broth.
4. Bring to a boil, reduce heat and simmer, uncovered for 30 mins.
5. Serve topped with Parmesan cheese, if desired.

Yields 6-8 servings. Weight Watchers Points Plus: 2.5 per bowl, 1 per tbs of parmesan.