Chicken Minestrone

• 1 package (9.3 ounces) minestrone soup mix
• 1 medium zucchini, quartered lengthwise and sliced
• 1 cup chopped baby portobello mushrooms
• 1 pound boneless skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1/4 cup butter, melted
• 1 teaspoon dried parsley flakes
• 6 slices day-old French bread (1 inch thick), cubed
• 2 tablespoons grated Parmesan cheese

1. Prepare soup mix according to package directions, adding zucchini and mushrooms. Meanwhile, in a large skillet, cook chicken in oil for 10-12 minutes or until no longer pink. Stir into soup.
2. For croutons, in a large bowl, combine butter and parsley. Add bread cubes and toss to coat. Arrange in a single layer on an ungreased
3. .
4. Sprinkle with cheese. Bake at 400u0b0 for 7-8 minutes or until golden brown, stirring occasionally. Serve with soup.

zucchini, baby portobello mushrooms, chicken breasts, olive oil, butter, parsley flakes, bread, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-minestrone/ (may not work)