Chicken Soup Provencal

• 1/2 lb chicken breast, cut into chunks
• 1 small onion, chopped
• 2 stalks celery, diced
• 2 carrots, peeled and diced (optional)
• 2 garlic cloves, minced
• 14 1/2 ounces diced tomatoes, undrained
• 14 ounces low sodium chicken broth (I use homemade)
• basil, to taste
• oregano, to taste
• salt, to taste
• pepper, to taste
• 2 ounces angel hair pasta, broken in half (sometimes I use egg noodles, too. Use whatever you have.)
• Optional toppings
• crushed cracker
• parmesan cheese

1. Heat a couple tablespoons of olive oil in saucepan.
2. Saute chicken, onion, celery, carrots (if using), and garlic about 5 minutes.
3. Stir in tomatoes, broth, and seasonings.
4. Heat to boiling.
5. Reduce heat, stir in pasta.
6. Simmer 'til noodles are tender, chicken is cooked through, and veggies are soft. (about 5-10 minutes).
7. If desired, sprinkle individual servings with toppings.

chicken breast, onion, stalks celery, carrots, garlic, tomatoes, chicken broth, basil, oregano, salt, pepper, hair pasta, toppings, cracker, parmesan cheese

Taken from www.food.com/recipe/chicken-soup-provencal-320081 (may not work)