A simple recipe for chicken noodle soup using homemade chicken stock.
- 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.
Serve topped with fresh parsley and bread or toast.