Italian Chicken Soup

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Italian Chicken Soup

2 chicken breasts, boneless and skinless

1 Can Chicken Broth with Italian seasoning

1 can diced tomatoes and green chilies (Rotel)

1 can sliced black olives

1 cup dry pasta (any variety that has some size to it, penne or bowtie are
what I use)

1 medium zucchini sliced
Place chicken breasts, chicken broth and diced tomatoes in a 2 quart or
larger pot and place on a medium heat (if the chicken is not covered add a
little water). Bring to a boil and then reduce to a simmer and cover.
Continue to simmer for at least 45 minutes.

Once the chicken is well cooked, remove the meat and tear into small peices
and return to the both mixture.

Put the black olives in the pot with the juice of the olives and add the
pasta. Simmer for about 5 minutes then add the zucchini and continue to
simmer until the pasta is tender (about 10 more minutes).
My family loves this because of the punch the diced tomatoes add. Rotel has
a Italian seasoned version of this also that works well. It is important to
use the Italian seasoned chicken broth because it gives such a great flavor.
Makes 6-8 Servings.

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Italian Chicken Soup