Chicken noodle soup Olive oil 1/2 medium onion, diced 3-4 cloves of garlic, min…

Chicken noodle soup

Olive oil
1/2 medium onion, diced
3-4 cloves of garlic, minced
1/2 c. carrots, shredded (optional)
1 chicken breast, cut into small pieces, season with salt and pepper
—— in a large pot on medium heat, sauté the onion, garlic and carrot until onions are transparent and carrots are somewhat softened. Season chicken with salt and pepper, add the chicken and cook until no longer pink.

6 c. Chicken broth
1 Tbsp tomato paste or bouillon
1 Tbsp Italian seasoning
1 Tbsp celery salt
1/2 Tbsp paprika
Salt and pepper, to taste
—— add broth and spices to the pot. Raise heat to high and bring to a boil.

1 1/4 c. Ditalini pasta
—— add pasta and lower the heat to medium. Let it cook about 8 minutes and remove from heat to cool a bit. Serve and enjoy!
** can be refrigerated for up to 5 days or frozen for 4 months.