tomatoey chicken vegetable soup

This recipe was adapted from Giada De Laurentiis' recipe for Chicken Stew found here:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-stew-recipe/index.html

It's a great way to use leftover cooked chicken breast or rotisserie chicken and is loaded with vegetables.  You can add pretty much any vegetables you like.  Mushrooms make a good addition, as well as zucchini (or I just replace the celery with zucchini).  I added an extra can of tomatoes and more water or broth to make it more of a soup consistency, and also to stretch the recipe into more servings.

tomatoey chicken vegetable soup

2 tbsp olive oil
1 small onion, chopped
1 carrot, peeled and diced
2 stalks of celery, diced AND/OR 1 medium zucchini, diced
1 small package of mushrooms, sliced
salt and freshly ground black pepper
2 (14 1/2 oz) cans chopped tomatoes
1 (14 oz) can chicken broth OR 2 cups chicken broth (homemade OR 2 cups water + 2 chicken bouillon cubes)
2 cans of water (use tomato cans) or extra chicken broth
2-3 tbsp tomato paste
1/8-1/4 cup dried basil or 1/2 cup fresh basil, torn into pieces
1 bay leaf
1/2 tsp dried thyme
2 chicken breasts, cooked, or 2 cups cooked, shredded rotisserie chicken
1 (15 oz) can kidney beans, drained and rinsed
Freshly grated parmesan cheese (optional)

Heat the oil in a dutch oven or large saucepan over low-medium heat.  Add onion, carrot, and celery.  Saute until onion is translucent, about 5 minutes.  Season with salt and pepper to taste.  Stir in tomatoes, undrained, chicken broth, water, tomato paste, basil, bay leaf and thyme.

Bring the liquid to a  boil.  Reduce heat to low and simmer, about 30 minutes.  Add kidney beans and cooked chicken.  Bring soup to a simmer and season with salt and pepper.  Add more basil and thyme if desired.  Discard bay leaf.

Serve with freshly grated parmesan cheese on top.