3 tablespoons olive oil
6 skinless, boneless chicken breast halves
1 medium onion
1 1/2 teaspoons dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon crushed red pepper
1 teaspoon dried thyme
2 tablespoons dried parsley
1 pinch ground black pepper
1 pinch dried oregano
1 clove garlic, minced
6 carrots, sliced into 1/2-inch slices
3 cups chicken broth
1 1/2 teaspoons dried Italian-style seasoning
1 teaspoon salt
1 tablespoon dried parsley
1 1/2 cups chicken broth
1 large white onion, chopped
1 teaspoon dried basil
2 teaspoons dried sage
1/4 teaspoon dried marjoram
1 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1 1/2 cups shredded mozzarella cheese
Heat olive oil in large skillet over medium-high heat. Add chicken and onion to skillet, and saute for 1 minute. Add sage and marjoram and saute for 1 minute. Add thyme, parsley, crushed red pepper, thyme, parsley, and crushed pepper. Coat with garlic powder and salt, and cook for 2 minutes. Pour in broth, Italian-style seasoning, salt, parsley, chicken broth, Italian-style seasoning, salt, and parsley. Cook over medium heat for 3 minutes; stirring constantly.
Add carrots and chicken broth. Bring to a boil, reduce heat, and simmer for 1 minute. Stir in white onion, basil, salt, parsley and basil. Cook for 2 minutes, stirring constantly.
Stir chicken into soup. Cover, and simmer for 20 minutes, stirring occasionally.
Remove lid from soup vessel. Stir chicken broth into soup vessel. Sprinkle with cheese. Cover, and simmer for 30 minutes.