2 tsp. oil
2 whole chicken breasts, skinned, boned, cut into 1 inch pieces
1/2 c. onion, chopped
1/4 c. celery, chopped
2 garlic cloves, minced
1 tsp. dried basil leaves
1/4 tsp. pepper
2 c. water
2 (10 3/4 oz.) cans condensed chicken broth
2 (14 1/2 oz.) cans sliced stewed tomatoes, undrained
1 c. frozen corn
1 oz. ( 1/3 c.) uncooked vermicelli, broken into 2 inch pieces
2 tbsp. grated Parmesan cheese

Heat oil in large saucepan; stir-fry chicken pieces until lightly browned. Add onion, celery and garlic; cook and stir until vegetables are crisp-tender. Stir in basil, pepper, water, broth and tomatoes; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in corn and vermicelli. Cover; simmer 10 minutes or until thoroughly heated and vermicelli is tender. Garnish each serving with Parmesan cheese. 4 to 6 servings, (1 cup).

A different, hearty soup! Low fat - Low calories!