|Phillip David Lane|
Today's recipe was sent to me by my cousin, Phillip Lane, and his wife, Judy. Phil is the youngest son of Roy B. Lane and Mildred Wagner Lane. This soup, Phil says, is a favorite of his and Judy's, and I think it's the perfect time of year to enjoy it. Thanks, Phil and Judy!
Tomato Basil Chicken Noodle Soup
1 pkg. (12 oz) Reames Frozen Noodles, cooked per directions on package
1 lb. chicken breast, cut into bite-sized pieces
1 large onion, chopped
3 Tbsp. olive oil
2 Tbsp. minced garlic
2 tsp. salt
1 tsp. pepper
2 (14 1/2 oz) cans diced tomatoes with basil, garlic, & oregano
2 (14 1/2 oz) cans chicken stock
1 Tbsp. basil leaves
1 C. grated Parmesan cheese
Cook noodles per package instructions and set aside. In soup pot, saute chicken pieces and onion in olive oil until onions are transparent and chicken is done. Add the garlic, salt, and pepper. Saute for 1 minute. Add the diced tomatoes and the chicken stock, and heat until the mixture is boiling. Add the noodles and the basil, and bring back to a boil. Serve immediately. Garnish each serving with Parmesan cheese and your favorite crackers.