Italian Chicken and Vegetable Soup

2 T. olive oil

4 boneless, skinless chicken breasts cut into bite size pieces

1 onion chopped

1 c. sliced carrots-about 3 small

2-1/2 c. sliced zucchini (about 2 medium)

2 (14.5 oz. can of diced tomatoes with basil, garlic and oregano)

2 (14.5 oz. can of chicken broth

2 tsp. dried oregano-not original to the recipe, but I felt it needed a bit more depth

salt/pepper

Grated Parmesan for serving

yes, seriously that is it!

In a large Dutch oven, heat the oil over medium-high heat. Add the chicken and cook for 10 minutes, stirring frequently. Add the onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Add oregano and salt/pepper to taste. Bring to a boil, reduce heat and simmer uncovered for 30-45 minutes. Serve with a sprinkle of parmesan cheese.