INGREDIENTS
•
2 tablespoons extra virgin olive oil
•
1 cup each diced carrots, celery and brown onion
•
8 cups (64 ounces) low sodium chicken stock
•
1 cup corn (fresh or canned, drained)
•
1-15 ounce can diced tomatoes, with the juice
•
1 tablespoon dried oregano
•
1 tablespoon minced garlic
•
1 bay leaf
•
2 cups diced, cooked chicken
•
2 tablespoons chopped fresh parsley
•
2 cups small pasta or noodles, cooked to package
•
Salt and pepper to taste