Classic Chicken Noodle Soup

• 1 pound Boneless, Skinless Chicken Breast, Cut Into Small Cubes
• 1 whole Medium Onion, Diced
• 3 stalks Celery, Cut Into 1/4-thick Slices
• 1 cup Whole Baby Carrots, Sliced
• 4 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 6 cups Reduced Sodium Chicken Broth
• 1 cup Water
• 1 whole Bay Leaf
• 1 teaspoon Ground Black Pepper
• 1/2 teaspoons Rosemary
• 1/2 teaspoons Thyme
• 1/2 teaspoons Dried Parsley
• 1/4 teaspoons Salt
• 2 cups Dried Rotini Noodles

1. Place a large pot on medium heat. Add chicken, onion, celery, carrots, and garlic. Drizzle on olive oil and saute the mixture for 2 minutes. Add chicken broth, water, bay leaf, black pepper, rosemary, thyme, parsley and salt to the pot and reduce heat to medium low. Allow to simmer until the vegetables have softened and the chicken is cooked throughout.
2. While the soup simmers, begin to cook the 2 cups of rotini noodles in a separate pot. Cook for 6 minutes in boiling salted water, leaving the pasta with a slight crunch. Add al dente noodles to the soup and simmer until the noodles are cooked through. Serve with bread or crackers.
3. Notes:
4. 1. While your soup is simmering, you may notice foam forming at the top of the soup. Skim this off of the soup and discard.
5. 2. If you are reheating the soup, you may notice that the pasta and vegetables absorb some of the liquid. If this occurs, simply add chicken broth or water to the pot in 1/2 cup increments until desired thickness is achieved.

chicken, onion, stalks celery, carrots, garlic, olive oil, chicken broth, water, bay leaf, ground black pepper, rosemary, thyme, parsley, ubc, rotini noodles

Taken from tastykitchen.com/recipes/soups/classic-chicken-noodle-soup/ (may not work)