Tomato 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
• 1/2 pound small pasta shells
• 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 and chicken, then bring to a gentle boil.
4. Cook until the chicken is cooked through, 20 to 25 minutes, then stir in the pasta and boil until al dente.
5. Season the soup with salt and pepper to taste, then serve.

extravirgin olive oil, onion, carrots, celery stalk, kosher salt, freshly ground black pepper, chicken stock, tomatoes, chicken thighs, pasta shells, fresh basil

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