Chicken Noodle and Veggie Soup

This recipe includes a slight twist on the old classic, using rotini noodles and lots of fresh veggies to make a warm and fulfilling soup.

Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Servings 4 servings

1 each onion peeled and chopped
1 each yellow squash diced
1 each bell pepper chopped, can be a mix of colors (remove seeds and stem first)
1 teaspoon olive oil
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 bunch basil cooked and chopped
1 cup rotini noodles
2 cups chicken broth low sodium
1 cup water
6 ounces chicken breast skinless and boneless, chopped
2 tablespoons Parmesan cheese ground

The chicken for this recipe should be already cooked. It is a great way to use up leftovers. Or you can purchase cooked chicken or cook it yourself.
Sauté the onion, squash, and peppers in a large Dutch oven pan the olive oil. Add the seasonings. Cover the Dutch Oven with a lid and allow all to cook for a few minutes, stirring occassionaly.
Add the broth and water. Bring to a boil. Lower to a simmer and add the pasta. Cook until the pasta is almost done, about 8 minutes, and add the chicken. Heat for a few minutes.
Serve in bowls. Top each bowl with a little ground Parmesan cheese.