Classic Chicken Noodle Soup

Place a large pot on medium heat. Add chicken, onion, celery, carrots, and garlic. Drizzle on olive oil and saute the mixture for 2 minutes. Add chicken broth, water, bay leaf, black pepper, rosemary, thyme, parsley and salt to the pot and reduce heat to medium low. Allow to simmer until the vegetables have softened and the chicken is cooked throughout.

While the soup simmers, begin to cook the 2 cups of rotini noodles in a separate pot. Cook for 6 minutes in boiling salted water, leaving the pasta with a slight crunch. Add al dente noodles to the soup and simmer until the noodles are cooked through. Serve with bread or crackers.

Notes:
1. While your soup is simmering, you may notice foam forming at the top of the soup. Skim this off of the soup and discard.
2. If you are reheating the soup, you may notice that the pasta and vegetables absorb some of the liquid. If this occurs, simply add chicken broth or water to the pot in 1/2 cup increments until desired thickness is achieved.