1cupegg noodle pastaor other small pasta of choice
1bay leaf
¾teaspoondried Italian seasoning
pinch red pepper flakes
1tablespoonolive oil
1tablespoonbutter
½lemonoptional
1tablespoonparsleyminced, optional
salt and black pepper to taste
Instructions
Dice the vegetables - onions, mushrooms, carrots, celery and mince the garlic.
Heat a large pot over medium heat on the stove, add the butter & olive oil. When the oil is hot & bubbly, add the onion, mushrooms, carrots and celery to the stock pot.
Add the bay leaf, Italian seasoning and red pepper flakes. Stir and saute. Add the garlic and chicken stock. Increase to high heat and bring to a boil.
When the pot is boiling, add the pasta - cook according to package directions (in my case using the angel hair pasta, it was about 6 minutes). Add the diced chicken the last 1 minute of cooking. It will only need to warm thru.
Remove from heat when the timer is up for the pasta. Stir in the frozen peas. Add fresh lemon juice and minced parsley. Stir again & serve.
Notes
Using leftover chicken or rotisserie chicken cuts the cooking time in half! Tips to up the flavor in your chicken soup!
Bay Leaf - it blends and marries the flavors!
Italian Seasoning - tons of flavor in just a teaspoon.
Red Pepper Flakes - adds just a touch of heat
Finishing your soup with a squeeze of fresh lemon and a bit of minced parslley or cilantro.