Chicken Parmesan Soup

(4-6 servings)

1 large onion, chopped

3 cloves garlic, minced

24 oz diced tomatoes

8 oz tomato sauce

1 tsp salt

1/2 tsp ground black pepper

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried basil

1/8 tsp red pepper flakes optional

4 C chicken broth

2 bay leaves

8 oz. penne [small pasta of choice

1/2-3/4  lb. cooked chicken breast

3/4 cup grated Parmesan

*Optional*: 1 cup zucchini diced

Topping: shredded mozzarella, seasoned croutons

In a large pot over medium-hi heat, heat chicken broth, add chicken, onion, garlic, seasonings --bring to boil and lower heat to medium--and cook 30 minutes on medium-medium low temp stirring occasionally. Remove chicken, cool in ice water for 10 minutes [or until easily handled], shred and return to pot.

While chicken is cooling: Stir in tomato paste and diced tomatoes. Simmer 10 minutes then add pasta and simmer additional 10 minutes.
Add Parmesan let cheese melt, then ladle into bowls. Add croutons and Mozzarella then serve.