Denises Chicken Soup - chicken breasts

Method

• Pour chicken broth into a large pot.
• Add about 3 quarts of water.
• Place remaining ingredients in pot and bring to a boil.
• Cook, covered, for 30-45 minutes, until veggies are tender and chicken is cooked through.
• Remove chicken from the broth and shred; return to pot.
• Also remove any celery leaves or any pieces of veggies you don't want to keep in the soup (some like to remove all the onion; I prefer to keep it in).
• If desired, add some freshly chopped or dried parsley the last few minutes of cooking.
• Some celery seed or celery salt is optional as well.
• If you've added too much water and the broth is too clear, add a chicken bouillon cube the last few minutes of cooking as well.
• Note: For a richer stock, try adding a 12 oz.
• lowfat turkey gravy to the soup right before serving; just heat through and stir; add this right before adding the pasta.
• This gives the soup a creamier consistency.
• While soup is cooking, cook 1 8 oz.
• package of ditalini pasta.
• Drain; pour a small amount of olive oil over the pasta to keep it from sticking together.
• Store separately from soup.
• When serving, reheat pasta and place in serving bowl.
• Pour soup over.
• Salt and pepper to taste; pass freshly grated Parmesan cheese.