Italian Dinner Soup

• 1 pound boneless skinless chicken breasts, cubed
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 1 celery rib, thinly sliced
• 1 small carrot, thinly sliced
• 1 garlic clove, minced
• 4 cups water
• 1 can (28 ounces) Italian crushed tomatoes
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup uncooked elbow macaroni
• 7 tablespoons shredded part-skim mozzarella cheese

1. In a nonstick Dutch oven coated with cooking spray, cook the chicken over medium heat until no longer pink. Remove and keep warm.
2. Add peppers, onion, celery and carrot to pan; cook and stir until crisp-tender. Add the garlic; cook 1 minute longer. Add the chicken, water, tomatoes, broth, Parmesan cheese and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
3. Stir in macaroni; cook 20 minutes longer or until macaroni is tender. Sprinkle each serving with mozzarella cheese.

chicken breasts, green pepper, sweet red pepper, onion, celery, carrot, garlic, water, italian crushed tomatoes, chicken broth, parmesan cheese, italian seasoning, red pepper, salt, pepper, elbow macaroni, mozzarella cheese

Taken from www.tasteofhome.com/recipes/italian-dinner-soup/ (may not work)