Ingredients:
2 Tbsp. Basil Olive Oil
1 c. chopped yellow onion
1 c. chopped carrots
1 c. chopped celery
1 c. chopped shitake mushrooms
1 Tbsp. parsley
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. fresh thyme (or 1/2 tsp. ground thyme)
1/4 tsp. powdered ginger
1/2 tsp. sea salt
2 c. cooked chicken meat, shredded
4 c. chicken stock
2 c. noodles of choice
In soup pot, bring oil up to temperature on medium heat. Place onion, carrots, celery and mushrooms in pot; cook 3 minutes until softened. Stir in parsley, ginger, black pepper, garlic, thyme and salt; cook and stir 30 seconds or until fragrant. Add chicken and broth and bring to a boil, then reduce to simmer.
Add noodles and simmer until noodles are cooked.
Try with our NEW Ginger Pressato Olive Oil! And drizzle with the Honey Ginger White Balsamic or a squeeze of fresh lemon before serving for a beautiful zing!
