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Chicken Noodle Soup

1 medium yellow onion, chopped
3 large carrots, diced
3 stalks celery, chopped
3 tbs EVOO
½ box Barilla Plus penne pasta, cooked
1 rotisserie chicken
2 (32-oz) cartons of chicken broth
½ bag (28-oz) frozen peas
½ bunch fresh parsley, chopped

 

In a large stock pot sauté onions and celery in EVOO until tender.  Pull as much chicken from bone as possible and add to pot with any drippings from bottom of rotisserie container.  Add carrots and broth.  Bring heat up to boil.  Cover, reduce heat to simmer/low and cook for about 7 minutes until carrots are tender/crisp.  Add frozen peas, parsley, cooked pasta and salt/pepper to taste.  Stir and serve once peas are soft/heated through.

 

 

 

 

 

 

 

You may also enjoy these recipes :

Quinoa Plus 4 P's

Mediterranean Shrimp over Pasta

 

 

 

 

 

 

 

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