1 tsp. extra virgin olive oil 1 cup chopped onion 2-5 cloves garlic, quartered 6 cups chicken broth 1 can (14-15 oz.) diced tomatoes 1 medium zucchini, cut into bite-sized pieces 1/2 cup chopped carrot 2 tsp. fresh chopped oregano or 1/2 tsp. dried oregano leaves 1/2 cup chopped fresh basil or 2 Tbsp. dried basil leaves 1-1/2 cup vegetable or multicolored rotini pasta 2 c. diced cooked chicken breast (see Note) 1. If chicken has not been cooked, poach chicken breasts while preparing rest of soup. 2. In large saucepan over medium heat, add oil then onion and garlic. Cook, stirring often, until onions are tender, about 7 minutes. 3. Add broth, tomatoes, and carrots and bring mixture to a boil. (If I am poaching chicken, I only use 4 cups chicken broth and add liquid from poached chicken when pasta is added. Add oregano. If using dried basil, add at this point.) Lower heat and simmer until vegetables are tender, stirring occasionally. 4. After about 10 minutes, add the zucchini. Bring mixture to a boil (adding more liquid if needed, at this point),then add the pasta. 5. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through. If using fresh basil, add at this point and stir in. Season with salt and pepper to taste. (We don't usually add any.) Makes approximately 6 servings. Note: About 1 lb. uncooked boneless, skinless chicken breasts.
	or   [ top of page ]   or   [ return to the soup pantheon ]   or