Chicken and Pasta Soup

serves 8

• 1 lb fresh, boneless, skinless chicken breast, diced into small pieces
• 56 oz (2 containers) Stock Options Roasted Chicken Stock
• 2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh garlic, chopped
• 1 onion, diced
• 2 stalks celery, diced
• 2 medium carrots, peeled and diced
• 2 bay leaves
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 cup olive oil
• 1/2 cup dry white wine
• 3 cups dry pasta (penne or other), cooked separately

Heat oil in a large saucepan over medium heat. Add chicken, garlic, onions, carrots and celery and cook until vegetables are tender, about 5 minutes. Add bay leaves, thyme and white wine, cook for another 3 minutes. Add Stock Options Roasted Chicken Stock, basil and parsley. Add salt and pepper to taste and let simmer for 15 minutes. Add cooked pasta the last 5 minutes of cooking. Adjust salt and pepper to taste.