Italian Chicken and Vegetable Soup (by Paula Deen)

2 tbl. Olive Oil
4 boneless, skinless chicken breasts, cut into bite-size pieces (about 1 3/4 pounds)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5 ounce) cans of chicken broth
Grated Parmesan cheese (optional)

In a large pot, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion 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, if desired.

Makes 6 to 8 servings.

We added some pasta to it at the end. Yum!