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Tomato Basil Chicken Soup


8 ounce package whole grain noodles, cooked per directions

1 lb. chicken breasts, cut into bite-size pieces

1 large onion, chopped

3 Tbsp. olive oil

2 Tbsp. garlic, minced

1 1/2 tsp. salt

2 tsp. pepper

2 14 oz. cans diced tomatoes (with basil, garlic & oregano)

2 14 oz. cans low-sodium chicken broth

2 cups fresh basil, chopped

3/4 cup part-skim mozzarella cheese, grated (optional)


Cook noodles per package and set aside. Heat a soup pot over medium heat, and then add the olive oil. Add the onions to the oil and cook until translucent. Add chicken and cook through. Add garlic, salt & pepper; sauté for 1 minute more. Add tomatoes, chicken broth and bring to a boil. Add cooked noodles & 2 c fresh basil and boil for 30 seconds. Serve immediately. Sprinkle with cheese (optional).

Recipe adapted by Leigh Wagner, MS, RD, LD

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