Italian Chicken Noodle Soup

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 celery stalk, chopped
• Kosher salt
• Freshly ground black pepper
• 6 cups chicken stock
• 1 (32-ounce) can whole tomatoes in juice
• 2 pounds boneless skinless chicken thighs, sliced
• 1 chunk parmesan rind (optional)
• 2 teaspoons dried oregano, crumbles
• 5 ounces no-boil lasagna noodles, broken into pieces
• Fresh basil leaves for garnish

1. In a large heavy pot, heat the oil over medium high heat until hot.
2. Stir in the onion, carrots, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until golden, about 6 minutes.
3. Stir in the stock, tomatoes with their juices, chicken, parmesan rind (if using), and oregano, then bring to a gentle boil.
4. Cook until the chicken is cooked through, 20 to 25 minutes, then stir in the lasagna noodles and boil until tender, about 5 minutes.
5. Season the soup with salt and pepper to taste, then serve topped with basil leaves.

extravirgin olive oil, onion, carrots, celery stalk, kosher salt, freshly ground black pepper, chicken stock, tomatoes, chicken thighs, parmesan rind, oregano, lasagna noodles, fresh basil

Taken from www.foodandwine.com/recipes/italian-chicken-noodle-soup (may not work)