Italian Chicken Noodle Soup...

Italian Chicken Noodle Soup:



3-4 T Extra Virgin Olive Oil (EVOO)
1 large Spanish onion diced
5-6 celery stalks chopped
3-4 T ground thyme
2T Bells Seasoning
fresh ground pepper
3 large boneless chicken breasts (roughly cut into big "bite size" chunks
several good shakes around pot with dried Italian Seasoning
1 large can petite diced tomatoes
1 pkg baby carrots cut into little circles
16 cups chicken stock
2 cups uncooked ditalini pasta (or any small pasta of your choice)



In LARGE soup pot, go several times around bottom with EVOO & let heat on medium high.
Toss in onions, celery, thyme, bells seasons, Italian seasoning, pepper & let cook until onions are slightly transparent.
Next, add chicken & cook for about 5 - 10 minutes stirring occasionally.
Now add tomato's & carrots & all the stock.
Lower heat & let simmer a good hour or two.
20 minutes before you plan on serving, add pasta to the pot.
Stir occasionally so it doesn't stick to bottom of pot & once pasta is al dente',
turn off heat & let stand five minutes prior to serving.
I always serve my soups with hot biscuits from the oven & fresh butter.

ENJOY!