Tomato Basil Chicken Noodle Soup

1 bag egg noodles
1 pound chicken breasts, cut into bite size pieces
1 large onion, chopped
3 tablespoons olive oil
2 tablespoons garlic, minced
½ teaspoon salt
½ teaspoon pepper
2 cans (14.5 oz.) diced tomatoes or basil, garlic and oregano diced tomatoes
2 cans ( 14.5 oz.) chicken broth
2 cups basil, freshly chopped
1 cup parmesan cheese, grated
Cook noodles according to package directions and set aside.

In soup pot, sauté chicken pieces and onion in olive oil until onions are clear and chicken is done.

Add garlic, salt and pepper. Sauté 1 minute more. Add diced tomatoes and chicken broth. Heat until mixture is boiling.

Add noodles and basil. Bring mixture back to boil and serve immediately. For added serving appeal, top off each serving with parmesan cheese and serve with your favorite crackers.