1 tbsp. olive oil
1/2 lb. chicken breast halves, skinned and boned, cut into 1/2 inch cubes
3-1/2 c. non-fat chicken broth
1 lg. onion, finely chopped
1 clove garlic, minced
1/2 lg. green pepper, diced
1/2 lg. red pepper, diced
1 14-1/2 oz. can Italian Plum tomatoes, including juice
1/4 c. finely chopped fresh parsley
1/2 scant tsp. oregano
1 bay leaf
1/4 tsp. black pepper
2 oz. uncooked vermicelli or thin spaghetti, broken into 2 inch lengths, about 1 c.

In a Dutch oven or very large saucepan, cook the chicken in the olive oil over medium heat until the chicken begins to brown, about 5-6 minutes. Stir frequently and when done remove chicken to a plate. Add 2 Tbsp. chicken broth to the pan. Stir to combine olive oil with the juices in the pan. Add onion and garlic and cook about 7 minutes, stirring frequently. Add the bell peppers and cook until peppers are tender, about 5 more minutes. If liquid begins to evaporate add more broth. Add remaining chicken broth and tomatoes, breaking up tomatoes with a spoon. Add the cooked chicken and spices. Stir to mix well and bring to a boil. Stir in spaghetti and cook until tender, stirring occasionally. Remove and discard the bay leaf. Serve.

This soup will keep in the refrigerator 2-3 days.