Chicken Noodle Soup

2 cans Of Palmini Pasta

3 lbs Cleaned shrimpchicken, baked + diced

8 cups Chicken broth

Celery

Carrots

Onions

1 teaspoon Thyme

2 teaspoons Parsley

4 Bay leaves

1 teaspoon pepper

Salt and additional pepper to taste

Parsley (optional) to garnish

Preheat oven to 350. Season chicken breasts and bake until cooked through

Set in fridge to cool. Dice carrots, onions, celery – however much you want, I added 1 onion, 1 whole celery stock, and 1 bag of matchstick carrots (found at Publix, easier to dice).

Sauté veggies in a saucepan until soft (about 20 minutes) and season with salt and pepper. In a large pot, pour in broth and add the bay leaves and start to boil.

Add veggie combo and the rest of the spices and simmer for 15 minutes, stirring occasionally.

While simmering, dice up chicken and add to the pot and simmer for about 5-10 minutes.

Open and drain the Palmini cans and add them to the pot.

Simmer again forabout 5 minutes.

Top with parsley if desired