EATERY IS OPEN....CHICKEN NOODLE SOUP

Soup:

• 8 cups  chicken stock
• 1 tsp olive oil
• 1/2 onion diced
• 1-2 cloves of garlic diced finely
• 1 1/2 cups of carrots diced
• 3 stalks of celery diced
• 2 tsp good chicken bouillon
• 1 bay leaf
• Sea Salt and fresh cracked pepper, to taste
• 1 1/2 cup cooked chicken diced
• 1 cup of pasta, rice or egg noodles

Directions:

In a large pot combine all ingredients, except for pasta/rice. Cook on a medium heat for 30 minutes. reduce heat and add in rice, keep covered for 10 minutes.

Serve with your favorite crackers or heel of bread.