2 tbsp. olive oil
2 boneless chicken breast halves (cut into 1/2-inch cubes)
1 onion, chopped
1 red bell pepper, diced
1 clove garlic, minced
4 c. chicken broth
16 oz. can tomatoes (preferably Italian-style plum)
1/4 c. parsley, chopped
3/4 tsp. basil
1/2 tsp. oregano leaves
1 bay leaf
1/4 tsp. black pepper
2 oz. vermicelli or thin spaghetti, broken into 2-inch lengths (about 1 c.)

Saute chicken cubes in olive oil over medium heat, stirring frequently.. Add onion, red (or green pepper), and garlic to pan. Cook until onion is tender. Add broth and tomatoes, breaking up the large tomatoes. Add parsley, basil, oregano, bay leaf, and pepper. Stir to mix well.

Lower heat and simmer, covered, 5 minutes. Raise the heat so soup boils. Add the pasta. Lower the heat and boil gently, covered 12-17 minutes, or until pasta is tender. Stir occasionally. Discard bay leaf and serve. Yield: 5-6 servings. (May use hamburger instead of chicken.) Freezes well. (I like green peppers with hamburger.)