This soup is so yummy. I would also swear by its curative benefits. Try it. It will be your favorite!

Ingredients

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 large onion diced

• 3 stalks celery sliced thin

• 1 large yellow or orange bell pepper chopped

• 4 cloves garlic, minced (or more to taste)

• 10 cups chicken broth

• 1 pound carrots sliced thin

• 1 parmesan rind

• ⅓ cup uncooked acini de pepe pasta (or other tiny pasta!)

• 3 cups leftover chicken (I used rotisserie chicken)

• grated Parmesan for serving

 Instructions

• Heat a large pot on medium. Add oil and butter. When melted together, add onion, celery and bell pepper. Cook until the onions are translucent. Add the garlic, stir. Cook for another minute.

• Add the broth, carrots, parmesan rind. Bring to a boil then reduce to a simmer. Cook for 20-25 minutes or until the veggies can be pierced with a fork.

• Remove 2 cups of the veggies and set aside.

• Using an immersion blender (or a regular blender) puree the remaining broth and veggies.

• Add the pasta, bring the mixture to a boil then reduce heat. Cook  per the instructions on the pasta product.

• Add the chicken and the veggies you set aside. Stir. Cover and allow the soup to rest for 20 minutes.

• Taste the soup. Add salt if needed.

Yummy!