Chicken Soup Provencal - cooking recipe

Ingredients

1/2 lb chicken breast, cut into chunks
1 small onion, chopped
2 stalks celery, diced
2 carrots, peeled and diced (optional)
2 garlic cloves, minced
14 1/2 ounces diced tomatoes, undrained
14 ounces low sodium chicken broth (I use homemade)
basil, to taste
oregano, to taste
salt, to taste
pepper, to taste
2 ounces angel hair pasta, broken in half (sometimes I use egg noodles, too. Use whatever you have.)
Optional toppings
crushed cracker
parmesan cheese

Preparation

Heat a couple tablespoons of olive oil in saucepan.
Saute chicken, onion, celery, carrots (if using), and garlic about 5 minutes.
Stir in tomatoes, broth, and seasonings.
Heat to boiling.
Reduce heat, stir in pasta.
Simmer 'til noodles are tender, chicken is cooked through, and veggies are soft. (about 5-10 minutes).
If desired, sprinkle individual servings with toppings.