20- MInute Chicken Noodle Soup

Ingredients

2 cups water

1 (32-ounce) carton fat-free, lower-sodium chicken broth

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped celery

1 clove garlic minced 

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 medium carrot, chopped 

2 sprigs fresh thyme 

6 ounces whole grain fusilli pasta or pasta of choice

2 1/2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, garlic, salt, pepper, thyme and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.
-As always eat at room temp to avoid any flare-ups and Enjoy!