Quick Italian Chicken-and-Vegetable Soup
Crusty French Rolls
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 (8-oz) pkg mirepoix (diced onion, celery, and carrots)
- 2 zucchini, thinly sliced
- 2 Tbsp olive oil
- 2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
- 1 (32-oz) carton low-sodium chicken broth
Instructions
- Cook chicken, mirepoix, and zucchini in hot oil in a Dutch oven over medium-high heat 10 minutes or until chicken is done.
- Add tomatoes and broth; bring to a boil, reduce heat, and simmer 5 minutes.
Side Dish Ingredients
- 1 (23-oz) pkg frozen French crusty rolls
Side Dish Instructions
- Bake desired amount of rolls according to package directions.
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