Italian Chix Soup

I saw this recipe on Rachael Ray while I was on the treadmill trying to sweat off my "baby fat...maybe toddler fat??"  I followed it loosely, as I am far too lazy to look things up.

Ingredients

• 2-4 slices bacon OR pancetta, chopped
• 1 small package button mushrooms, sliced
• 1 huge yellow onion or several small, chopped
• 3-4 carrots, sliced
• 2-4 cloves garlic, pressed or minced
• 2 cans low sodium chix broth (or stock, or make your own - use ~4 cups)
• 2 cans stewed tomatoes, with the juice
• bay leaf
• salt & pepper
• 2-3 chicken breasts, cooked and shredded - I boil them from frozen
• 2 t. dried basil or fresh basil to garnish
• grated parmesan

Directions

1. Cook bacon in stock pot over med/high heat.
   
2. When most of fat is cooked off, remove bacon and set aside on plate covered in paper towels.  Drain off all but 1T bacon fat.
3. Add onion, mushrooms, carrots and cook until softened.  5-8 minutes.  Add garlic and cook til fragrant, about 1 minute.
4. Salt and pepper veggies.
5. Add broth, tomatoes, and bay leaf. (if using dried basil, add now)
6. Bring soup to a boil, then reduce to a simmer.
7. Add chicken and return to simmer. 
8. Serve hot with parmesan cheese.  Option to garnish with fresh basil.