Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 teaspoons minced garlic
  • 2 tablespoon dried oregano
  • 1 bay leaf
  • 6-8 cups low sodium chicken stock
  • 1 cup corn (fresh or canned, drained)
  • 15 ounces can diced tomatoes (undrained)
  • 2 cups diced or shredded chicken
  • 2 cups uncooked small pasta or egg noodles ((3-4 cups cooked))
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley (chopped)
  • Fresh grated Parmesan cheese (optional)

Instruction

  • In a 5-quart dutch oven, heat olive oil for over medium-high heat. Add onions, carrots and celery. Add a pinch of salt to the vegetables and cook until they begin to soften; about 5 minutes.
  • Add garlic, oregano, bay leaf and a pinch of black pepper. Cook for 1 minute.
  • Add shredded chicken, tomatoes, corn and broth. Bring soup to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes. Stir in chopped parsley just before serving.
  • Meanwhile, boil a pot of water for the pasta and cook to al dente. Drain and set aside.
  • To serve, spoon desired amount of pasta in each bowl and ladle soup over the pasta. Garnish with chopped parsley and grated Parmesan cheese, if desired.