Italian Vegetable Soup

• 1 large bone in, skin on rotisserie chicken breast, shredded
• ½ onion, chopped
• 1 garlic gloves, pressed
• 4 zucchini, chopped into bite size pieces
• Two 32 oz containers chicken broth
• 2 large cans crushed tomatoes
• 2 tsp Italian seasoning
• Pepper
• ½ cup rice

Saute onion and garlic in olive oil until translucent. Combine all ingredients in a large pot. Simmer 30-40 minutes on medium high heat until veggies are tender and rice is cooked.

Serve with shredded or shaved parmesan cheese on top.

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