2 small cans sliced mushrooms (fresh would be best)
2 Tbsp. minced garlic or 1 TBSP dried garlic
4 stalks celery with leafy greens, chopped finely
Red pepper flakes, if desired
8 cups of water or chicken stock
1 cup grape juice
2 Tbsp. lemon juice
1 large can of petite diced tomatoes
1 small can tomato paste
1 tsp. Italian seasoning
salt and pepper to taste
1 lb. pasta - I use Barilla Plus
1/4 cup basil (fresh) use 2 Tbsp. if dried
Directions
Heat olive oil and butter in a large Dutch oven. Brown chicken breasts on both sides (does not have to be cooked thoroughly - it will finish cooking in the soup.) Remove chicken from pan and reserve. If needed add a little more olive oil and butter to the pan, then add onion, pepper, mushrooms, garlic, and celery. If you like spicy foods, this would be a good time to add red pepper flakes. Saute veggies until tender and a little brown. Next, return chicken to pan and add water or chicken stock, grape juice, lemon juice, canned tomatoes, and tomato paste. Next, season with Italian seasoning, salt and pepper. Cook for 30 minutes to an hour until desired doneness. The pasta may be cooked on the side according to manufactures’ directions and put in the soup when it is done or they may be cooked in the soup the last 15 minutes or so. Make sure broth is boiling before adding pasta. Lastly just before serving add the basil and stir. Mozzarella or pepper jack cheese may be added on top of individual bowls for added flavor. Serve with garlic bread or rolls.
Source: This recipe was inspired by Rachel Ray. I had to put my own spin on it. It goes well at church gatherings, family get togethers and may be frozen in gallon freezer bags after cooling.
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