Chicken Spaghetti Soup

• 2 teaspoons vegetable oil
• 1 lb ground chicken
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1 -2 garlic clove, minced
• 4 cups chicken stock or 4 cups low sodium chicken broth
• 1 (14 1/2 ounce) can Italian-style tomatoes, including juice
• 1 1/4 cups tomato juice
• 1 (8 ounce) can tomato sauce
• 1/4 cup chopped parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 bay leaf
• fresh ground pepper
• 1/2 cup uncooked spaghetti, broken into 1 to 1 1/2 inch pieces
• freshly grated parmesan cheese, for topping

1. In a large pot over medium heat, warm the oil.
2. Add in the chicken, onions, bell pepper, and garlic; saute, breaking up the chicken with a spoon, until lightly browned and the vegetables are tender, 5-6 minutes.
3. Add the remaining ingredients except the spaghetti and cheese and simmer, uncovered, about 10 minutes.
4. Increase heat to med-high add the spaghetti.
5. Cook until the spaghetti is tender and the flavors are blended, about 15 minutes.
6. Remove the bay leaf and discard.
7. Serve in bowls and sprinkle with Parmesan cheese.

vegetable oil, ground chicken, yellow onion, green bell pepper, garlic, chicken stock, italianstyle tomatoes, tomato juice, tomato sauce, parsley, salt, dried basil, oregano, bay leaf, fresh ground pepper, parmesan cheese

Taken from www.food.com/recipe/chicken-spaghetti-soup-478502 (may not work)