Chicken Parmesan Soup
1 pound boneless, skinless chicken breasts
6 C. water
1 T. chicken base
1/2 t. dried oregano
1/2 t. dried basil
1/2 t. freshly chopped garlic
1 C. canned tomatoes with juice
1 small zucchini (unpeeled), diced
1 small yellow squash, seeded, peeled and diced
2 oz. broken thin spaghetti
Salt and pepper to taste
Freshly grated Parmesan cheese for garnish
Boil chicken in water with chicken base, oregano, basil and garlic until chicken is done. Remove chicken; let cool slightly and dice meat.
Return chicken to broth with tomatoes, zucchini, yellow squash and spaghetti. Cook until pasta and squash are tender. Add salt and pepper. Top with freshly grated Parmesan cheese. Makes 6 to 8 servings.