Italian Chicken Chowder

I know that the weather is warming up in most places, so I'm going to get one more soup recipe to you before soup is the last thing on your mind! I'm not sure what the true definition of "chowder" is, but I think of a milk based soup. This is NOT that. Its really good though, so we wanted to share it! And totally bonus that you can make it in less than 30 minutes! I love quick meals!

Italian Chicken Chowder

1/2 cup Italian dressing (make your own here or here if you can't get it)

1 lb chicken, chopped into cubes

2 cans stewed tomatoes, undrained (or chop 4-6 small fresh tomatoes--about 3 cups worth)

2 cups chicken broth

2 medium zucchinis, quartered and chopped

1 cup elbow macaroni, uncooked (any small pasta will work fine)

2 tsp dried basil

salt and pepper, to taste

minced garlic (opt)

shredded mozzarella cheese

Place chicken in a large pot with Italian dressing. I would recommend letting it sit while you chop the rest of your veggies. I also add a couple cloves of garlic and cover the chicken with salt and pepper. This isn't in the recipe, but adds some needed flavor! Saute chicken in the dressing. Add all other ingredients to the pot and bring to a boil. Reduce heat to medium, partially cover and cook about 8-10 minutes or until pasta is done. Salt and pepper to taste. Serve with shredded cheese on top and garlic bread is a great side! 

Notes: If you are using fresh tomatoes, they will cook down nicely to make a good amount of broth, but you  may want to add a little chicken stock if you want it soupier since you aren't getting juice from canned tomatoes. I have never made this with canned tomatoes. Also, I would recommend peeling your tomatoes--they will cook down nicer and not leave lots of little peel pieces in the soup. Soak for about 10 minutes in hot water before peeling to make it easier to get off.