Cooking Soup with Paula....

2 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite-sized 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 chicken broth
Grated Parmesan, optional

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. (I will just bake in oven for 30 mins and then add everything to pot) 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. (Recipe from Paula Deen @ foodnetwork.com)

Bonus recipe: I will be trying for a dinner guest this Thursday... from a fellow blogger: Laura's Stuffed Shells! (Ive made them before, but never with this recipe which includes spinach! yum!)

Keep on Cooking!!