Since the days are getting colder I’ve dug back into my soup recipies.  I love cooking a big batch of soup and having it with hot, fresh bread on a cold day.  Megan posted her favorite soup recipie, which I’m excited to try soon, so here is mine.


2 TBS olive oil
2 boneless, skinless chicken breast halves, cubed
1 large onion, finely chopped
1 red bell pepper, diced
1 garlic clove, minced
3 ½ c chicken broth
16 oz can Italian stewed tomatoes with juice
¼ cup fine chopped, fresh parsley or cilantro
½ tsp black pepper
¾ tsp dried basil
¾ tsp oregano
1 bay leaf
6 oz. spiral pasta

In Dutch oven combine oil and chicken.  Cook over medium high heat, stirring frequently till chicken is cooked.  Remove chicken.  Add onion, red pepper and garlic to pan.  Cook and stir till tender.  Add stock and tomatoes, breaking up tomatoes.  Return chicken to pan.  Add parsley, basil, oregano, bay leaf and pepper.  Stir.  Simmer covered for 5 min.  Bring to boil.  Add pasta.  Lower heat and simmer 12 min. or till pasta is done.  Serve with shredded parmesan cheese sprinkled on top, if desired.

One response to “Soup

  1. booksandbasketball

    I pulled your chicken soup recipe and Megan’s off for a try.

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