Courtesy Paula Deen.
Yields about 6 servings.
2 tbs. olive oil
4 boneless, skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
8 oz. bag prepared carrots or 1 cup sliced carrots
2 1/2 cups sliced zucchini (about 2 medium)
2 14 oz cans diced tomatoes, with basil, garlic, oregano
2 14 oz cans chicken broth
grated Parmesan cheese
In a large Dutch oven, heat the oil over medium heat.
Add chicken and cook 10 minutes, stirring frequently.
Add onion and carrots and cook 5 minutes. Stir.
Add zucchini, tomatoes and broth. Stir.
Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
Top each serving with the cheese.