LEMON CHICKEN SOUP

2 Tbsp olive oil

1 onion diced

3 carrots chopped

3 celery stalks chopped

4 Garlic Cloves minced

4 cans of Chicken Broth

1 Rotisserie Chicken shredded

Chopped Fresh Parlsey

1 Lemon

S & P

(if you have Knorr seasoning, I like to add to add a dash to the soup as well)

1 package of egg noodles or Orzo

Heat olive oil in a large pan over medium high. 

Add onions, carrots, celery.  Sauté for 5 minutes then add the garlic. Cook for a minute longer. 

Add the chicken stock, S & P. Add the shredded chicken from the rotisserie and let cook for 10 minutes. Add the pasta to the soup, bring to a boil then let simmer and cook until pasta is al dente. Add a squeeze of half a lemon.

Garnish with chopped parsley and serve with rolls or sourdough bread.