Saturday, November 15, 2008

Creamy Tomato Chicken Soup with Pasta

2 tbsp butter
1/2 to 3/4 cup chopped onions

Brown the onion in the butter in a dutch oven. Add in 1 tbsp cumin, 1 tsp basil and 1 tbsp herbs de Provence.

Add 2 lb boneless chicken, brown lightly.

Dice 3 large tomatoes, stir into the pot, cover and let simmer until the chicken is falling apart, about an hour. Add 1 small can tomato sauce, one can water and 1 1/2 - 2 cups pasta shells (or pasta of your choice), allow to simmer another 30 minutes.

Add 1 1/2 cups heavy cream, simmer until warm.

Serve with warm breadsticks or rolls. Salt and pepper to taste after serving.