Sycamore Hill Farms Original Recipe
Italian Chicken Soup
2 TBSP Olive Oil
2 whole Boned Chicken Breast cut in medium pieces (Seasoned)
1/2 cup Chopped Onion
1/4 cup Chopped Celery
2 cloves Minced Garlic
1 tsp Basil Leaves
1/4 tsp Black Pepper
2 cups Water
1 can 10-3/4 oz condensed Chicken Broth
1 can 14-1/2 oz Sliced Stewed Tomatoes, undrained
1 cup Niblet Corn
1 oz uncooked vermicelli broken into 2" lengths
2 TBSP Grated Parmesan Cheese
Season raw chicken pieces with Southern Seasoning, cover and refrigerate a couple of hours.
Heat oil in a large saucepan; stir-fry chicken pieces until lightly browned.  Add onion, celery and garlic;
cook and stir-fry until vegetables are tender.  Stir in Basil, pepper, water, broth and tomatoes; bring to
a boil.  Reduce heat; cover and simmer 5 minutes. Stir in corn and vermicelli.  Cover and simmer for
10 minutes or until vermicelli is tender.  Garnish each serving with Parmesan Cheese.
YIELD:  4 Servings  (1-1/2 cups each)