Chicken Spaghetti Soup

By: Connie Hestily
Cook 20 – 30 Minutes
4 Servings
  • 2Tbsp olive oil
  • 2 chicken breasts cubed (I use chicken from store bought broasted chicken sometimes)
  • 1 large onion
  • 1 green pepper
  • 2-3 cloves of garlic
  • 4 cans of chicken stock
  • 1 large can Italian style tomatoes (crushed)
  • 1/4 c parsley
  • 3/4 tsp basil(dry)
  • 1/2 tsp oregano
  • 1 bay leaf
  • 2 0z spaghetti
  • sirachi hot sauce to taste
  1. Cook chicken, onion and bell pepper in olive oil until tender
  2. Add chicken stock, tomatoes, spices
  3. Add parsley, hot sauce to taste
  4. Break pasta into 1 inch pieces and add a few minutes before serving
  5. Serve in bowls and can sprinkle cheese on if you like.

I usually serve with french bread


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