Italian Chicken Soup
6 tsp unrefined sea salt
4 tsp olive oil
1 chicken cooked, and cut into small pieces.
Reserve all the broth, double with water.
1 lg onion chopped
3 lg carrots sliced
4 med zucchini sliced
4 (14 oz) cans diced tomatoes.
4 garlic cloves chopped
Grated parmagen cheese (optional)
Basil, garlic and oregano to taste.
In a skillet, using med heat, saute the onions and carrots for 15 minutes.
Stir in zucchini and garlic .
Saute until soft.
In a large pot, stir the doubled chicken stock and the diced tomatoes. Over med-low heat. When warm, add the chicken and the vegetable mix. Keep heat below simmer for 10 min.
From Vitamix Cookbook