Italian Chicken Soup(Low Fat - Low Calorie)

• 2 tsp. oil
• 2 whole chicken breasts, skinned, boned, halved, cut into 1 inch pieces
• 1/2 C. chopped onion
• 1/4 C. chopped celery
• 2 garlic cloves, minced
• 1 tsp. dried basil leaves
• 1/4 tsp. pepper
• 1 C. water
• 14 1/2 oz. can sliced stewed tomatoes, undrained
• 1 C. frozen corn
• 1 oz. (1/3 cup) uncooked vermicelli, broken into 2 inch lengths
• 2 Tbsp. grated Parmesan cheese

1. Heat oil in large saucepan; stir-fry chicken pieces until lightly browned. Add onion, celery and garlic; cook and stir until vegetables are crisp-tender. Stir in basil, pepper, water, broth and tomatoes; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in corn and vermicelli. Cover; simmer 10 minutes or until thoroughly heated and vermicelli is tender. Garnish each serving with parmesan cheese.

oil, chicken breasts, onion, celery, garlic, basil, pepper, water, tomatoes, corn, vermicelli, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35605 (may not work)