Easy Chicken Noodle Soup

This is one of my son’s favorite dishes. I make it often in the winter. It’s quick and easy to prepare, using premade roasted chicken. I love the combination of chicken broth and beef broth. This soup is delicious served with shredded parmesan cheese.

2 Tbsp. Olive Oil
2 Garlic Cloves, Chopped
1 Cup Onion, Chopped
1 Cup Celery, Chopped
1 Cup Carrots, Chopped
1 Tbsp. Oregano
1 Tsp. Salt
1 Tsp. Pepper
1 Can (48 oz) Chicken Broth
1 Can (48 oz) Beef Broth
1 (1.22 oz) Container Concentrated Chicken Stock (Knorr’s) or 2 Tbsp. Chicken Base
1 Cup Ditalini Pasta
1 ½ Cups Roasted Chicken, Chopped
Parmesan Cheese, Shredded (Optional-topping)

In a soup pot over medium heat, combine oil and garlic. Saute for approx. 1 minute, until the garlic is light brown. Add the onion, carrots, celery, oregano, salt and pepper. Saute for approx. 7 minutes, until vegetables begin to soften. Add the chicken broth, beef broth and the concentrated chicken stock (or base) and bring to a boil. Add the ditalini pasta and cook for approx. 10 minutes until pasta is tender. Add the chicken and simmer until the mixture is heated through. Taste and season with additional salt, pepper if desired. Serve with shredded parmesan cheese.