Chicken-Pasta Soup

• 12 lb chicken breast
• 12 cup pasta (pastina, rotini, etc.)
• 2 stalks celery (chopped)
• 2 medium carrots (peeled and chopped)
• 3 scallions (diced) or 3 green onions (diced)
• 5 cups chicken broth or 5 cups water
• 1 12 tablespoons olive oil
• 14 teaspoon white pepper
• 12 teaspoon fresh basil
• 14 italian seasoning
• 12 teaspoon Tabasco sauce (optional)
• 12 teaspoon fresh parsley (diced)
• 14 teaspoon garlic powder
• salt

1. Cut the chicken breasts in chunk; rinse the chicken in cold water with fresh lemon juice.
2. In a medium pot, boil water; add the chicken pieces; cook it for 10 minutes; strain the chicken and cut it in small pieces.
3. Meanwhile, saute green onions, celery, carrots with oil until tender; add four cups of chicken broth or water, garlic, basil; Italian seasoning; boil the sauce for five minutes.
4. To the boiling sauce, add the chicken, pastas, white pepper, Tabasco sauce and salt to taste.
5. Cook the soup for 20-25 minutes or until simmer.
6. Sprinkle the parsley, remove from heat and serve hot.
7. P.S.
8. If desired sprinkle Parmesan cheese.

chicken breast, pasta, stalks celery, carrots, scallions, chicken broth, olive oil, white pepper, fresh basil, italian seasoning, tabasco sauce, parsley, garlic, salt

Taken from www.food.com/recipe/chicken-pasta-soup-320528 (may not work)