For Our Tummies on Tuesday

Delicious Chicken Noodle Soup...love

Ingredients

• 2 tablespoons EVOO
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 1 bay leaf
• 2 quarts chicken stock. I like to use Organic Better Than Boullion.  It comes in a jar.
• 8 ounces dried wide egg noodles, rotini- any shape really
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper

Directions

Place a soup pot over medium heat and pour in the oil. Add the onion, garlic, carrots, celery, and bay leaf. Cook and stir for 5-7 minutes, until the vegetables are softened but not browned. Pour in the broth and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.

Delish!