Chicken Noodle Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup carrots, thinly sliced
• 1 cup celery, thinly sliced
• 1 cup onion, peeled and diced small
• 2 garlic cloves, minced
• 8 cups low sodium chicken broth
• 2 bay leaves
• 1 teaspoon fresh thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, to taste
• 12 ounces Cavatappi noodles (or your favorite noodles)
• 1 package GoodHeart Hand-Pulled Rotisserie Chicken Breast Meat
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice, optional
• salt, to taste
• 1/4 cup freshly grated parmesan cheese

Instructions

1. In a stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir frequently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
5. Add the noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through.
6. Add the chicken, parsley, optional lemon juice, and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste.
7. Remove bay leaves, serve and top with grated parmesan cheese.