Quick and Easy Chicken Noodle Soup

Boy did it cool down here in Virginia over the weekend!  Saturday the temperature
dropped 20 degrees in one day and Sunday we had our first little flurries of snow.
I'm not one for cold weather, but it does kind of get me in the holiday spirit.

My family has been fighting colds and bronchitis all week, so I made a pot of  my
quick and easy chicken noodle soup for lunch.  This warm and delicious soup hit the
spot and made our throats feel so much better!

My homemade chicken noodle soup is so easy and quick too, when you use a
prepared rotisserie chicken from the grocery store!  Simply remove the chicken from
the bones and chop or tear into bite size pieces.  Dice some onion, carrots and celery
and you're good to go!  I usually use half of the chicken when making this soup and
freeze the leftover diced chicken for another recipe.

You might also like my to try my Easy Peasy Tortellini Soup or Zucchini Noodle Soup.

Quick and Easy Chicken Noodle Soup

1 cup of store-bought prepared rotisserie chicken, cut into bite size pieces
1 - 32 oz. container chicken stock
1 C pasta, I used Ditalini
1 - small onion, chopped
2 carrots, sliced
2 celery stalks, diced
2 bay leaves
1 T olive oil
salt and pepper
fresh parsley, if desired

Remove chicken from the bones and cut into bite size pieces.
In a large stock pot, over medium heat, sauté onion, celery and carrots in olive oil.
Pour chicken stock into the pot.  Add pasta, shredded chicken and bay leaves.
Season with salt and pepper.  Bring soup to a boil and then simmer for 15 minutes
or until pasta is done. Feel free to add more broth if you prefer.
Garnish with fresh parsley if desired.

Enjoy!