Chicken Parmesan Soup
Makes 6 to 8 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 Cups water
- 1 Tablespoon chicken base
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon freshly chopped garlic
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- 1 Cup canned tomatoes with juice
- 1 small zucchini (unpeeled), diced
- 1 small yellow squash, seeded, peeled and diced
- 2 ounces broken thin spaghetti
- Salt and pepper to taste
- Freshly grated Parmesan cheese for garnish
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Directions
Boil chicken in water with chicken base, oregano,
basil and garlic until
chicken is done
Remove chicken
, let cool slightly and dice meat.
Return chicken to broth with tomatoes, zucchini,
yellow squash and
spaghetti
Cook until pasta and squash are tender, add salt and pepper
Top with freshly grated Parmesan cheese.
