Chicken Noodle Soup

• 1 Tablespoon Olive Oil
• 1 whole Sweet Onion, Chopped
• 3 cloves Garlic, Minced
• 3 whole Carrots, Sliced
• 2 whole Celery Ribs Sliced
• 3/4 teaspoons Thyme
• 1 Tablespoon Fresh Parsley, Chopped Plus Extra For Garnish If Desired
• 1 leaf Bay Leaf
• 1 dash Sea Salt, to taste
• 1 dash Ground Pepper To Taste
• 2 quarts Chicken Stock
• 1/2 cups Half-and-half
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water
• 8 ounces, weight Whole Wheat Fusilli Pasta
• 1-1/2 cup Rotisserie Chicken, Shredded
• 1/2 cups Peas, Frozen

1. 1. In a 5-quart Dutch oven or large soup pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, thyme, parsley and bay leaf. Cook for about 6 minutes, until the vegetables are softened but not browned. Season with salt and pepper.
2. 2. Add chicken stock and half-and-half. Bring to a boil.
3. 3. In a small bowl, add cornstarch with and equal part of water. Stir until smooth. Add this into the soup and stir.
4. 4. Add the noodles and simmer for 15 minutes until noodles are tender.
5. 5. Fold in the chicken and peas, and continue to simmer for another couple of minutes until heated through. Season with salt and pepper to taste. Remove bay leaf. Garnish with parsley before serving.
6. Recipe adapted from Two Peas and Their Pod.

olive oil, sweet onion, garlic, carrots, celery, thyme, fresh parsley, salt, ground pepper, chicken, cornstarch, water, pasta, rotisserie chicken

Taken from tastykitchen.com/recipes/soups/chicken-noodle-soup-7/ (may not work)