Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, (chopped (about 1 cup))
  • 4 stalks celery, (diced (about 3/4 cup))
  • 5 medium carrots, (sliced (about 1 1/3 cups))
  • 4-5 large garlic cloves, (minced)
  • 4 cups (32 oz.) carton low-sodium organic chicken broth*
  • 1/2 teaspoon salt + more to taste as needed
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon celery seed
  • 1 1/2 cups pasta ((for gluten-free, try quinoa or rice pasta) )
  • 3 cups shredded or chopped rotisserie chicken breast, (boneless, skinless)
  • juice of 1 lemon
  • 1/4 cup chopped fresh parsley (optional for garnish)

Instruction

  • 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 for 10 minutes.
  • Add lemon juice and fresh parsley before serving. Taste and add additional salt, if needed.