Ingredients

The following ingredients have 6 Servings
  • 1 yellow onion (diced)
  • 1 cup mushrooms (diced)
  • 1-2 medium carrots (peeled and diced)
  • 1-2 stalks celery (diced)
  • 1 clove garlic (minced)
  • 2 cups rotisserie chicken (diced)
  • 4 cups chicken stock
  • 1 cup frozen peas
  • 1 cup egg noodle pasta (or other small pasta of choice)
  • 1 bay leaf
  • 3/4 teaspoon dried Italian seasoning
  • pinch red pepper flakes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 lemon (optional)
  • 1 tbsp parsley (minced, optional)
  • salt and black pepper to taste

Instruction

  • Dice the vegetables - onions, mushrooms, carrots, celery and mince the garlic.
  • Heat a large pot over medium heat on the stove, add the butter & olive oil. When the oil is hot & bubbly, add the onion, mushrooms, carrots and celery to the stock pot.
  • Add the bay leaf, Italian seasoning and red pepper flakes. Stir and saute. Add the garlic and chicken stock. Increase to high heat and bring to a boil.
  • When the pot is boiling, add the pasta - cook according to package directions (in my case using the angel hair pasta, it was about 6 minutes). Add the diced chicken the last 1 minute of cooking. It will only need to warm thru.
  • Remove from heat when the timer is up for the pasta. Stir in the frozen peas. Add fresh lemon juice and minced parsley. Stir again & serve.