1 lb chicken breast, diced
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 cup pasta (optional)
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
Salt and pepper to taste
Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with a little salt and pepper. Sauté until the chicken is no longer pink, about 5-7 minutes.
Add Aromatics: Stir in the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
Pour in the Broth: Pour in the chicken broth and add the diced tomatoes, including their juices. Bring everything to a boil.
Add Pasta: If you’re using pasta, add it to the pot once it reaches a boil. Reduce heat and let it simmer until the pasta is al dente, about 8-10 minutes.
Season: Stir in the Italian seasoning and adjust salt and pepper to taste. If you’re feeling adventurous, now’s a great time to add any extra veggies!
Cheesy Finish: Turn off the heat and mix in half of the shredded mozzarella cheese, stirring until melted. For serving, ladle the soup into bowls and top with the remaining mozzarella.
Serve: Allow the cheese to melt slightly before digging in. Enjoy your soup with a sprinkle of fresh basil or parsley!
