Italian Chicken Noodle Soup




3 tablespoon extra virgin olive oil 1 cup white onion diced 1 cup baby carrots thinly sliced 1 cup celery thinly sliced 2 cloves of garlic diced 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 bay leaves 1 tablespoon dried parsley ½ tablespoon dried chopped sweet basil ½ tablespoon dried oregano ½ teaspoon poultry seasoning 2 boneless skinless chicken breast 49oz Swanson broth 2 chicken bouillon cubes ½ lb campanelle pasta 1 cup water

Nutritional information

No nutrition information available


First lightly salt, pepper, and add poultry seasoning to raw chicken breast, return to refrigerator for at least an hour or longer. In a large pot, begin to heat olive oil, add onions, carrots, celery, and garlic, allow to cooking for about 3 minutes. Then add salt, pepper, parsley, basil, oregano, bay leaves and stir. Allow 5-7 minutes total for the veggies and spices to fuse. Then add chicken broth and bouillon cubes. Bring to a slow boil, then add chicken breast, cover and allow chicken to cook through. Once chicken is cooked take breast out of broth and shave or cut chicken to your preference. Add pasta to broth, pasta will soak up broth, so water may need to be added to soup while pasta is cooking. Add back cut chicken. Once pasta is cooked, soup is ready to serve.