1 tbsp olive oil 1 small yellow onion, diced 3 medium carrots, diced 3 stalks celery, diced 1 tsp salt 1/2 tsp black pepper 1 tsp Italian seasoning 6 cups chicken stock 1 1/2 cup cooked & shredded chicken 1/2 cup uncooked pasta of choice, I used small shells Fresh parsley, chopped, for garnish (optional)
Heat olive oil in a large stock pot over medium heat. Once warm, add onions, carrots, and celery and cook until onions are just translucent.
Add salt, pepper, Italian seasoning, and chicken stock. Bring to a simmer and reduce heat to medium-low. Simmer for 20-25 minutes, or until carrots are soft.
Taste the soup and adjust seasonings as necessary. Add the chicken and uncooked pasta and bring to a boil. Boil for recommended time for al dente pasta on box instructions.