Place raw chicken breast in a stock pot with the 6 cups of water and 1 tsp of salt. Bring chicken to a boil covered. Once at a boil turn down and let simmer for 45 minutes. When done remove chicken from pot and place on a cutting board to cool. Save 4 cups of the water/broth that you cooked the chicken in and set aside.
In the same stock pot you cooked the chicken in, heat olive oil, add onion, celery, and carrot. Allow vegetables to sautee until tender. Add the 2 cans of petite diced tomatoes (undrained). Let simmer for 2-4 minutes. Add the tomato paste, 4 cups of chicken stock, and Better then Bouillon. Now that the chicken has cooled, shred, stir into the vegetables and chicken stock. Stir in the fresh chopped basil. Salt and pepper to taste.
This recipe makes 8 servings. One serving is 1 ½ cups. Calories per serving: 281; Fat: 5g; Carbs: 12g; Protein: 47g.