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Italian Chicken Soup

Contributed By: Janet Berndt of Pine City
Difficulty: Easy


1 tbsp. oil
2 chicken breasts (boned, skinned and cut into one inch pieces)
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sliced carrots
2 garlic cloves chopped
1 tsp. basil
1/2 tsp. pepper
1 cup water
1 can chicken broth
1 can stewed tomatoes
1 cup frozen corn
1/2 cup vermicelli -- broken (or pasta substitute)
2 Tbsp parmesan cheese

Preparation Instructions:

In the oil stir fry onion, celery, carrots, garlic and chicken. Add remaining ingredients and simmer 30 minutes. Top with parmesan cheese.

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