Chicken Cacciatore Soup

• 1/2 pound medium fresh mushrooms, quartered
• 2 medium leeks (white portion only), sliced
• 2 tablespoons olive oil
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 cups cubed cooked chicken
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
• 1 each medium green, sweet red and yellow peppers, chopped
• 1 cup uncooked bow tie pasta
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced

1. In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil. Freeze option: Before adding cheese and basil, cool soup and transfer to freezer containers. Freeze up to 3 month. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese and basil.

fresh mushrooms, leeks, olive oil, chicken broth, chicken, tomatoes, zucchini, medium green, pasta, thyme, pepper, parmesan cheese, fresh basil

Taken from www.tasteofhome.com/recipes/chicken-cacciatore-soup/ (may not work)