Italian Chicken Soup

• 2 tsp. oil
• 2 whole chicken breasts, boned, skinned and cut into 1-inch pieces
• 1/2 c. chopped onion
• 1/4 c. chopped celery
• 2 garlic cloves, minced
• 1 tsp. basil
• 1/4 tsp. pepper
• 2 cans chicken broth
• 1 (14 1/2 oz.) sliced stewed tomatoes, undrained
• 1 c. frozen corn Niblets
• 1/3 c. uncooked vermicelli, broken into 2-inch lengths

1. In saucepan, stir-fry the chicken pieces in the oil until lightly browned.
2. Add onion, celery and garlic and cook until crisp-tender.
3. Stir in basil, pepper, broth and tomatoes.
4. Bring to boil, reduce heat and simmer 10 minutes.
5. Stir in corn and vermicelli.
6. Cover and simmer 10 minutes or until vermicelli is tender.
7. If desired, garnish each serving with Parmesan cheese.

oil, chicken breasts, onion, celery, garlic, basil, pepper, chicken broth, tomatoes, corn niblets, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721311 (may not work)