Italian Chicken Soup(Low Fat - Low Calorie) - cooking recipe

Ingredients

2 tsp. oil
2 whole chicken breasts, skinned, boned, halved, cut into 1 inch pieces
1/2 C. chopped onion
1/4 C. chopped celery
2 garlic cloves, minced
1 tsp. dried basil leaves
1/4 tsp. pepper
1 C. water
14 1/2 oz. can sliced stewed tomatoes, undrained
1 C. frozen corn
1 oz. (1/3 cup) uncooked vermicelli, broken into 2 inch lengths
2 Tbsp. grated Parmesan cheese

Preparation

Heat oil in large saucepan; stir-fry chicken pieces until lightly browned. Add onion, celery and garlic; cook and stir until vegetables are crisp-tender. Stir in basil, pepper, water, broth and tomatoes; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in corn and vermicelli. Cover; simmer 10 minutes or until thoroughly heated and vermicelli is tender. Garnish each serving with parmesan cheese.