Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 2 cup onion, (diced)
  • 1 tablespoon garlic, (minced)
  • 2 cups carrots, (cut into small cubes)
  • 1 1/2 cups celery, (diced)
  • 2 teaspoons Italian seasoning
  • 1 bay leaf
  • 8-10 cups chicken stock
  • 1 heaping tablespoon chicken Better Than Bouillon
  • 1 sprigs fresh rosemary
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 cups small shape pasta, (dry)
  • 3-4 cups cooked chicken
  • 1/2 cup fresh Italian parsley, (chopped)
  • 1 1/2 cups fresh basil, (chopped)
  • 1 1/2 cups shaved parmesan cheese, (optional)

Instruction

  • Heat olive oil to a large pot over medium heat. Add the onion, garlic, carrots, celery, Italian seasoning, and bay leaf. Cook, stirring often until vegetables are tender, about 7-8 minutes. 
  • Add 8 cups of chicken stock, Better Than Bouillon, rosemary sprig, salt, and pepper then bring to a boil. Reduce heat and simmer, uncovered, until the veggies are tender (about 10-12 minutes).
  • Add the pasta and chicken simmering until the pasta is just al dente. Stir in the Italian parsley and basil. Adjust seasoning if needed.
  • To serve, ladle soup into each bowl, then top with a generous pinch of shaved Parm.