Chicken Soup


A few months ago, Joel bought the YummySoup! program for my computer.  Though I haven't really been using it too much, I like that it is a way to organize some of my recipes.  He has actually been using it for recipes that he makes, since I tend to blog mine.  When I opened the program for the first time, I was really pleased to see a sampling of recipes already programmed.  The recipes come from Kay at Kayotic Kitchen, which happens to be a blog I already follow!  Even though it was snowing on Monday during my spring break, I didn't let that get me down.  Instead, I decided to embrace the cold weather and make this soup for dinner.  Here's hoping that the rest of my spring break will be, well, a little more spring-like!

2 Chicken Cutlets
2 Garlic Cloves, minced
1 Onion, chopped
1 heaping teaspoon Tomato Paste (I added)
2 (14.5 ounce) cans Diced Tomatoes
3 cups Chicken Broth
1 1/2 teaspoon Dried Basil
Handful Green Beans
Fresh Oregano (I used 1 teaspoon of dried)
Salt and Pepper, to taste
1 tablespoon Olive Oil
Handful of Small Pasta (I added and used ditilini)

In a soup pot, heat the oil over medium heat.  Add the onions and cook until they start to sweat, about 5 minutes.  Add the garlic and continue cooking for about 2 minutes.  Add the chicken to the pot and cook until the chicken has lost it's rawness.  Keep stirring, as you do not want to brown the chicken.  Stir in the tomato paste.  Add the tomatoes, chicken broth, basil, black pepper, salt, and oregano.  Toss in the pasta and bring the soup to a boil.  Reduce the heat to a simmer, cover, and cook on low heat for 30 minutes.  Add the green beans and simmer for an additional 10 minutes, until the beans start to become crisp-tender.  Add any additional seasoning and serve.