Chicken Minestrone Soup

In a large Dutch oven over medium heat add oil. Once oil is hot add onions and garlic. Let them bloom for 2 minutes. Add stock and thyme, rosemary, oregano, pepper and garlic salt. Stir. Bring this to a simmer.

Once simmering add in carrots, celery, green beans and elbow noodles. Cook about 10 minutes until noodles are tender. Add in kale, cherry tomatoes, cannellini beans and chicken. Cook another 5 minutes or until kale is wilted. Serve, topped with Parmesan cheese.

Enjoy.

* To make homemade chicken stock I like to add onion, garlic, 8 cups water and bone-in chicken breasts to a crock pot. Cook on high 4-5 hours or or low 8-10 hours. Then place a colander in a large pot and strain broth. Pick out chicken and throw out onions. Remove bones and cut chicken into little pieces. Set chicken aside to keep warm until ready to use in soup.