Jamie’s Italian Chicken and Vegetable Soup

  • 4 boneless, skinless chicken breasts, diced
  • 2 zucchini, diced
  • 2 yellow squash, diced
  • 3 carrots, sliced
  • 1 onion, diced
  • 3 cans diced tomatoes with basil, garlic and oregano (14.5 ounces)
  • 4 cups chicken broth
  • Olive oil

Saute chicken in olive oil until brown. Add onion, carrot, zucchini, squash and toss with the chicken. Add the canned tomatoes and chicken broth. Simmer for 30 minutes. Season with salt and pepper to taste.

Special thanks to Jamie for the recipe as well as the above bowl of soup–It’s really yummy! 🙂

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About Joe Graff

President and co-owner of DC based design studio, icon werx, inc. Lived in Thailand for 8+ years (2003-2011). Rheumatoid arthritis and triple joint replacement patient.
This entry was posted in Chicken, Italian, Main Dish, Side Dish and tagged , , , , , , , . Bookmark the permalink.

One Response to Jamie’s Italian Chicken and Vegetable Soup

  1. Pingback: Gyros from leftover koobideh or joojeh | Joe Graff's Recipe Blog

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