Ingredients

• 4 large skinless, boneless chicken breasts
• 3 tablespoons extra virgin olive oil
• 8 cups of chicken stock
• 1 large sweet onion, diced
• 2 cups broccoli florets
• 6 carrots, peeled and chopped
• 2 cups of chopped celery
• 1 cup of diced zucchini
• 1 cup of diced squash
• 1 large can of diced tomatoes
• ¼ cup flat leaf, Italian chopped Parsley
• Salt and Pepper to taste

Directions:

Place a large sauté pan on the stove on high heat.  Season the chicken breasts with salt and pepper.  Add to pan and sauté on both sides until brown.  Place in a 350 degree oven for 12-15 minutes, or until the chicken is done.  Set aside.

In a large soup pot, add 2 tablespoons of olive oil.  Place on high heat and let the oil come to temperature.  Add the celery, onions and carrots; sauté for a few minutes until the vegetables begin to caramelize.  Add the chicken stock and stir.  Reduce the heat; add all of the additional vegetables.  Cook for an additional 10 minutes.  Cube the cooked chicken and add to the liquid- season with salt and pepper.  At this point you can also add pasta, rice, potatoes or beans.  Don’t be afraid to customize your soup!