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Rotisserie Chicken Noodle Soup
Ingredients
  • 1 teaspoon extra virgin olive oil
  • ½ cup small, thinly sliced celery (from about 1 to 2 stalks)
  • ½ cup finely chopped sweet onion (about ¼ of a large onion)
  • ⅔ cup small, thinly sliced (peeled) carrot (about 2 thin carrots)
  • 64 ounces fat-free, reduced-sodium chicken broth
  • 2 cups shredded or chopped rotisserie chicken breast (see note)
  • 1 tablespoon dried parsley
  • 4 ounces whole wheat elbow pasta (or other small shape)
  • ¾ teaspoon kosher salt (or to taste)
  • Optional: minced fresh parsley, for garnish
Steps
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