Grilled Italian Chicken and Vegetable Soup Recipe

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Rich and hearty soup with lots of fresh vegetables and lemon grilled chicken.

Directions

Preheat grill.
Heat olive oil over medium heat.
Add onions and carrots.
Cook for 5-10 minutes.
Add in the zucchini, canned tomatoes, roma tomatoes and chicken broth.
Mix in the oregano, basil and parsley until combined.
Simmer, uncovered for 30 minutes.
Meanwhile, sprinkle chicken breasts with lemon pepper.
Place on the grill over medium heat.
Grill for 10 minutes, turn and grill another 5-10 minutes or until no longer pink in the center.
Remove from the grill and when cool enough to handle, cut into bite sized pieces and stir into the soup.
Serve warm with parmesan cheese and croutons if desired.

Container: dutch oven

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

-		2 tablespoons olive oil
-		3 boneless, skinless, chicken breasts
-		3 tablespoons lemon pepper
-		1 onion - chopped
-		1 cup carrots - diced
-		2 small-medium zucchini - sliced
-		14 1/2 ounces can tomatoes - diced with basil, garlic and oregano
-		14 1/2 ounces chicken broth
-		3 roma tomatoes - diced
-		1 teaspoon oregano
-		6 fresh basil leaves - chopped
-		1/4 cup fresh parsley - chopped
		parmesan cheese and croutons for garnish - if desired