Chicken Soup Provencal

This is a delicious, comforting soup that comes together quickly -- under 30 minutes! I especially love to make it when someone in the family is feeling under the weather. Serve with a nice crusty bread and this makes a filling lunch or a light dinner. I discovered it in one of those "cooking for 2" recipe booklets shortly after DH and I married and have made it many times since then.

• Ready In: 28 mins
• Serves: 2-3
• Yields: 4 bowls of soup

Ingredients

• 1⁄2 lb chicken breast, cut into chunks
• 1  small onion, chopped
• 2  stalks celery, diced
• 2  carrots, peeled and diced (optional)
• 2  garlic cloves, minced
• 14 1⁄2 ounces diced tomatoes, undrained
• 14  ounces low sodium chicken broth (I use homemade)
•  basil, to taste
•  oregano, to taste
•  salt, to taste
•  pepper, to taste
• 2  ounces angel hair pasta, broken in half (sometimes I use egg noodles, too. Use whatever you have.)

• Optional toppings

•  crushed  cracker
•  parmesan cheese

Directions

1. Heat a couple tablespoons of olive oil in saucepan.
2. Saute chicken, onion, celery, carrots (if using), and garlic about 5 minutes.
3. Stir in tomatoes, broth, and seasonings.
4. Heat to boiling.
5. Reduce heat, stir in pasta.
6. Simmer 'til noodles are tender, chicken is cooked through, and veggies are soft. (about 5-10 minutes).
7. If desired, sprinkle individual servings with toppings.