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)