Instructions: In a large saucepan or Dutch oven, bring broth, tomatoes with their juice, vegetables and oregano to a boil over medium heat, breaking up vegetables with a spoon to separate as they cook. Reduce heat to low and simmer until vegetables are tender, about 10 minutes.

Increase heat to high so soup returns to a boil. Gradually stir in pasta, keeping broth at a boil. Cook over medium heat until pasta is almost but not quite tender, about 3 minutes. Add chicken breasts and continue cooking until both chicken and pasta are cooked, about 3 more minutes. Season to taste with salt and pepper. Serve soup hot.

This recipe yields 6 to 8 servings.

Comments: Use alphabet pasta or any small shape you like, such as small bows or pastina in this recipe. Adjust the cooking time so the pasta and chicken are finished at the same time.

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