Italian Chicken Noodle Soup

Frisco Native

Arrcangel

1 tbsp. olive oil

3 celery ribs, sliced

3 medium carrots, sliced

1 large yellow onion, chopped

3 garlic cloves, minced

1 tbsp. Italian seasoning spice blend

2 tsp. granulated sugar

1 tsp. salt

½ tsp. ground black pepper

1 dried bay leaf

6 cups low sodium chicken broth

1 (15 oz.) can petite diced tomatoes

1 (8 oz.) can tomato sauce

1 lb. boneless skinless chicken breast, cut into bite-size chunks

½ lb. whole wheat penne pasta (half a box)

8 cups chopped kale (about 5 large leaves with the center stem removed)

Optional: grated parmesan cheese for topping

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