Chicken Soup Parmigiana
|Water||3 Cup (48 tbs)|
|Boneless chicken breasts||1⁄2 Pound, cut into 1/2-inch pieces|
|Chopped fresh tomatoes/One 8 ounces can whole peeled tomatoes, undrained and chopped||1 Cup (16 tbs), untrained|
|Sliced zucchini/Sliced yellow squash||1 Cup (16 tbs)|
|Noodle soup mix with real chicken broth||2 1⁄2 Ounce (1 Envelope, Soup Secrets Brand)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Garlic powder with parsley||1⁄2 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Shredded mozzarella cheese||1 Ounce (1/3 Cup)|
|Grated parmesan cheese||1 Ounce|
In medium saucepan, combine all ingredients except cheese.
Bring to a boil, then simmer, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.
To serve, spoon into bowls; sprinkle, if desired, with mozzarella cheese and grated Parmesan cheese.