OK, so this is not a recipe for homemade chicken soup. That takes all day, and to be honest, I’m no grandma- I  was never able to make it taste very good. This is a version of chicken soup you can make on a weeknight, and it’s still mostly home made.

Ingredients
2 tablespoons extra virgin olive oil
2 boxes chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, chopped
2 stalks celery, chopped
2 cooked shredded chicken breasts
1/2 teaspoon each of dried thyme, basil, oregano, whole peppercorns
1 cup small pasta, like tiny shells or ditalini, cooked and set aside
Handful fresh parsley
Grated parmesan cheese

Instructions
Sautee onions and olive oil in large pot for 5 minutes
Add garlic, sauté for 3 more minutes
Add dried herbs
Add carrots and celery
Add chicken broth, simmer until carrots are tender
Add shredded chicken
add cooked pasta
Add chopped parsley
Add parmesan cheese

Advanced tip: Add 1/2 teaspoon cumin, ginger or curry powder for a warm, far-east favor.

Advanced tip 2: Add teeny tiny meatballs to make my Nana’s ‘chickena soup’.