Creamy Chicken Noodle Soup

Hubs and I had a very uneventful weekend, which was perfectly fine with me. I felt like I needed some time to get my house in order and attach my behind to the couch. I even finally finished the third book in the Hunger Games trilogy (which was definitely my least favorite of the three.) I'm taking a break from the Kindle to read Deep Down True, which is a paperback that I'd bought a little while ago. Not as epic as Hunger Games, but it'll do. 

Yesterday, I roasted a chicken. You know, the kind that's already cleaned, seasoned and in the bag. Easy stuff. And now we have a ton of leftover chicken. Of course, I whipped up a batch of chicken salad for hubs. Just for him though. I think it's disgusting. Only because it's made with mayonnaise and that makes me want to vomit all over my keyboard. I'm also going to make a big 'ole batch of soup. This recipe for Creamy Chicken Noodle soup came out of my brain the last time we had some leftover chicken and it quickly become a favorite in our house. 

Creamy Chicken Noodle Soup

1 tbsp. olive oil

1 onion, diced

2 stalks celery, diced

2 carrots, diced

2 cloves garlic, minced

1 carton chicken broth

1 tsp thyme

1 bay leaf

1 cup chicken, shredded, cubed, whatever you fancy

1/2 cup fat free half and half

1/2 cup grated Parmesan cheese

3/4 cup ditalini pasta (or any other small pasta shape)

Salt and pepper

Saute onion, celery, garlic, carrot in olive oil until tender. Add chicken broth and bring to a boil. Reduce to a simmer and add half and half, cheese, pasta and spiced. Simmer for 15 minutes. Salt and pepper to taste. 

Happy Monday!