Fast Chicken Rotelle Soup

I don't know which stupid thing I did today was the worst. Maybe it was the two cups of coffee that I knew would hurt my stomach. Maybe it was the heels that were too high to walk in, when I know they'll hurt my feet. Maybe the mango lassi that I drank when given to me, despite my intolerance for yogurt. Maybe eating too much Indian food at the party. Whatever it was left me curled up in a corner. When we finally got home tonight I made myself a simple chicken soup to make up for all the junk.

Fast Chicken Rotelle Soup

1 Chicken Breast, cubed

4 C Low Sodium Chicken Stock

1/2 C Onion, chopped

1 large clove Garlic, chopped

2 Carrots, sliced

1 C Swiss Chard, chopped

Salt, Pepper, and Seasoning Salt (or poultry seasoning)

1-1/2 C Tricolor Rotelle or other short or curly pasta

1 C water (optional)

Grated Parmesan cheese

1. Heat stock in a saucepan. Frozen chicken breast can be thawed in the boiling stock in about 10 minutes, and removed to cut and then boiled an additional 5-10 minutes. Boil raw cut chicken about 10 minutes.

2. Add onions, garlic and carrots. Boil another 5 minutes,stir in the swiss chard and season with salt, pepper and seasoning salt.

3. When chicken is cooked through, add pasta and boil gently according to directions (10-12 minutes).

4. Add remaining water and adjust salt if necessary.

5. Serve with a sprinkle of parmesan cheese.