Spicy Tomato Chicken Noodle Soup

• 6 cups Water
• 3/4 teaspoons Garlic Powder
• 3/4 teaspoons Onion Powder
• 1 Tablespoon Parsley Flakes
• 3 teaspoons Chicken Bouillon
• 2 whole Boneless, Skinless Chicken Breasts
• 3 Tablespoons Olive Oil
• 1 whole Onion, Minced
• 3 cloves Garlic, Minced
• 3/4 cups Plain Tomato Sauce
• 2 Tablespoons Chili Powder
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1 Tablespoon Favorite Mexican Seasoning (I Have A McCormick Mexican Seasoning, But Any Mexican-flavored Seasoning Will Do)
• 2 pinches Cayenne Pepper
• 1-1/2 cup Cooked Gluten-free Pasta Of Choice

1. Put the water in a large saucepan and add the garlic powder and onion powder, parsley flakes and bouillon. Bring to a boil and stir to dissolve the spices. Cut each of the chicken breasts in half, add them into the pot, and let it simmer for 1 hour.
2. Towards the end of the 1 hour of simmering, heat the olive oil in a medium skillet over medium heat. Once warm, add the onions and garlic and cook until softened, stirring frequently to keep the garlic from burning.
3. Once the chicken has simmered for an hour remove it from the pan and shred or chop it into bite-sized pieces. Add the chicken back into the pot, as well as the cooked onion/garlic. Add the tomato sauce, chili powder, red pepper flakes, Mexican seasoning, and cayenne pepper. Stir well.
4. Add the cooked pasta or rice into the pot and let it simmer for couple of minutes before serving.

water, garlic, onion, parsley flakes, chicken bouillon, chicken breasts, olive oil, onion, garlic, tomato sauce, chili powder, red pepper, favorite mexican, cayenne pepper, pasta of choice

Taken from tastykitchen.com/recipes/soups/spicy-tomato-chicken-noodle-soup/ (may not work)