1 1/2cupspasta(for gluten-free, try quinoa or rice pasta)
3cupsshredded or chopped rotisserie chicken or cooked chicken
juice of 1 lemon
1/4cupchopped fresh parsley (optional for garnish)
Instructions
Heat oil in large pot over medium heat. Add onion, celery and carrot to the large pot; cook, stirring frequently, for about 9 minutes or until carrot is tender. Add garlic and cook one minute more.
Add broth and seasonings, stir to combine and bring to a boil. Add pasta and chicken, reduce heat to low; gently boil (simmer) for 10 minutes or until the noodles are done to your likeness.
Add lemon juice and fresh parsley before serving. Remove bay leaf. Taste and add additional salt, if needed.
Video
Notes
*If you like more liquid in your soup, add an additional cup or two of chicken broth or water. **Ingredients are a guide, use as little or as much as you prefer of each ingredient.