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
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.