Ingredients
6 medium carrots1 medium zucchini4 celery ribs, chopped1 medium onion, chopped8 cans (14-1/2 ounces each) chicken broth1 teaspoon dried basil1 teaspoon dried oregano4 cups cubed cooked chicken
Preparation
Using a zest stripper or paring knife, cut a lengthwise strip on each carrot, forming a notch. Repeat at equals intervals around carrot. Repeat with zucchini. Cut carrots and zucchini into 1/4-in. slices; set zucchini aside.
In a Dutch oven or soup kettle, combine the carrots, celery, onion, broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are crisp-tender.
Add chicken and reserved zucchini; simmer, uncovered, for 10 minutes or until zucchini is tender.
