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
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.