Rosemary Chicken Noodle Soup

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 Carrots, medium
  • 2 stalks Celery
  • 3 cloves Garlic
  • 3 stalks Rosemary, Fresh
  • 1 White onion, small

• Canned Goods

  • 8 cups Chicken stock, good-quality

• Pasta & Grains

  • 6 oz Wide egg noodles

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on gimmesomeoven.com

Description

Ingredients

• 2 Tablespoons olive oil
• 1 small white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, ends trimmed and diced
• 3 cloves garlic, minced or pressed
• 8 cups (64 ounces) good-quality chicken stock
• 3-4 stalks *fresh rosemary (or more/less to taste)
• 6 ounces wide egg noodles (or use gluten-free noodles if making this GF)
• 2 cups shredded cooked chicken
• salt and pepper
• (optional: chopped fresh parsley for garnish)