Name: Winter Escape---Tuscan Chicken Soup
Ingredients: 1 pound package chicken breasts, (cooked and chopped into bite-sized pieces); 3 Tbls. olive oil; 1 yellow onion, diced; 4 carrots, diced; 4 celery stalks, diced; 1 zucchini, diced; 1 yellow squash, diced; 3 cloves garlic, minced; 1 tsp. dried oregano; 1 tsp. dried basil; 1/2 cup heavy cream; 28 oz. can crushed tomatoes; 5 cups chicken stock; salt and pepper to taste; 2 cups cooked Acini de Pepe pasta (cooked according to package directions); 1/2 cup shredded Parmesan Reggiano

Ingredients

Scale

1 pound package chicken breasts, (cooked and chopped into bite-sized pieces)
3 Tbls. olive oil
1 yellow onion, diced
4 carrots, diced
4 celery stalks, diced
1 zucchini, diced
1 yellow squash, diced
3 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1/2 cup heavy cream
28 oz. can crushed tomatoes
5 cups chicken stock
salt and pepper to taste
2 cups cooked Acini de Pepe pasta (cooked according to package directions)
1/2 cup shredded Parmesan Reggiano

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Instructions

In a large dutch oven, add 3 Tbls. olive oil and saute’ onions, celery, and carrots over medium high heat for 8-10 minutes. Season with salt and pepper.
Add zucchini, yellow squash, and garlic. Saute’ until tender about 4-6 minutes. Season again with salt and pepper.
Add chicken stock, tomatoes, basil, oregano. Bring to a boil then reduce to a simmer and add chicken, cream and pasta. Simmer soup for 20-30 minutes. Season to taste.
Sprinkle with Parmesan Reggiano and serve.