Chicken Vegetable Soup - cooking recipe

Ingredients

1 boneless, skinless chicken breast
1 medium onion, coarsely chopped
1 large carrot, peeled and thinly sliced
2 stalks celery
salt and pepper to taste
2 c. canned tomatoes
1 c. dry pasta (bow shells, elbows, etc.)
1 medium zucchini, cut in small pieces
sprinkle of parsley

Preparation

Cut chicken in bite size pieces.
In large saucepan or Dutch oven in 2 tablespoons vegetable oil, saute chicken and onions until done.
Add 4 cups water, tomatoes, carrots and pasta.
Bring to a boil, reduce heat to low.
Cover and cook until pasta is almost tender (about 10 minutes).
Add zucchini and parsley. Cover and cook 5 minutes more.
Serves 5.