Garden Vegetable Soup with Grilled Chicken

-2-3 cups of vegetable or multicolored rotini pasta

-1 tsp extra virgin olive oil
-3/4 cup of chopped red onion
-2 gloves minced garlic
-1 tsp chopped fresh oregano OR 1/4 tsp dried oregano
-4 -5 cups of reduced sodium chicken broth
-1 can (14 1/2 oz) diced tomatoes, drained
-1/2 cup chopped carrots (I use baby carrots)
-2 chicken breasts grilled, chopped
-1/2 cup chopped fresh basil

1. Prepare pasta per package directions.
2. Meanwhile, in a medium saucepan over medium, add oil then onion, garlic,
and oregano. Cook, stirring often, until onions and garlic are tender, about 7 minutes.
3. Add broth, and bring mixture to a boil.
4. Add tomatoes and carrots. Lower heat and simmer until vegetables are tender, about 15 minutes.
5. Stir in chicken and pasta. Simmer to heat chicken through, about 2 minutes. Stir in basil. Season with salt and pepper to taste. Makes 4 servings.

submitted by Misty Shawcroft