Chicken Noodle Soup

• 1 Tablespoon Olive Oil
• 1 whole Medium Onion, Diced
• 3 stalks Celery, Diced
• 2 whole Medium Carrots, Diced
• 3 cloves Garlic, Diced
• 2 whole Rotisserie Chicken Breasts, Chopped
• 32 ounces, fluid Chicken Broth
• 1 Tablespoon Parsley, Chopped
• 1 whole Bay Leaf
• 1/4 teaspoons Oregano
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 cup Farfalle Noodles

1. Heat olive oil in a large pot over medium heat. Add onion, celery, carrots and garlic and saute until onions become translucent, about 4-5 minutes.
2. Add chicken, broth, parsley, bay leaf, oregano, salt and pepper to the pot. Let simmer for at least 30 minutes, checking broth level often. (You may need to add a bit of water if the level decreases too much).
3. About 10 minutes before serving, add noodles and adjust seasoning as necessary.
4. Top each bowl with a touch of olive oil, and enjoy!

olive oil, onion, stalks celery, carrots, garlic, chicken breasts, chicken broth, parsley, bay leaf, ubc, salt, pepper, noodles

Taken from tastykitchen.com/recipes/soups/chicken-noodle-soup-8/ (may not work)