Chicken Vegetable Soup with Pasta

After the cold weather came in after Halloween I made a pretty easy and fairly adaptable chicken soup for us.  We have been passing around a pretty nasty cold and cough around here for almost a month! Luckily (well not so much for me)  I have had it the worst, but that is better than Savanna.  The doctor finally perscribed a z-pac and I think that may have finally kicked it!  I am keeping my fingers crossed.  

Healthy Chicken Vegetable Soup

INGREDIENTS

6 cups chicken broth*

1 lb boneless, skinless chicken breasts

2 Tbs Olive Oil

1 cup onion

1 cup baby carrots, chopped

1 tsp minced garlic

1 cup frozen mixed vegetables (I like zucchini actually but did not have any so used a carrots, peas, green beans and lima bean mix)

1/2 small tomato chopped up

1 tsp salt

1 cup uncooked tiny pasta (I used Ancini di Pepe)

Parmesan Cheese for topping

*The pasta soaked up A LOT of liquid which I believe is from the type of pasta so I would either recommend cooking separately or adding more broth/water depending on the type you use.  I added 4-5 more cups.

**I also added 1 cup of spinach to my bowl and the hot soup wilted it nicely.  

PREPARATION
1. Heat oil in a large saucepan and sauté onions until translucent.  Add in carrots, tomato and garlic, sauté for 5 minutes.

2. Put broth, chicken, and salt in, cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.

3. Add in frozen mixed vegetables and cook for 5 more minutes. 

4. Remove chicken to a plate to cool slightly. Add pasta to soup; cover and simmer 10-15 minutes minutes, or until tender.

5. Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the parmesan cheese (I left the cheese out of Savanna's and served hers at room temperature.