Italian Chicken and Vegetable Soup Recipe - Paula Deen

Ingredients

• 2 tablespoons Olive oil
• 4 skinless boneless chicken breasts cut into bite-sized pieces (about 1 3/4 pounds)
• 1 small onion, chopped
• 1 cup carrots (about 3 small), sliced
• 2 1/2 cups zucchini (about 2 medium), sliced
• 2 (14.5-oz) cans tomatoes with basil, garlic and oregano
• 2 (14.5-oz) cans chicken broth
• grated Parmesan cheese, optional