Categories: Soup

Ingredients

• 4 lasagna noodles, cooked al dente
• 2 large carrots, cut into thin rounds
• 1/2 large onion, chopped
• 2 stalks, celery, thinly sliced
• 1 large garlic clove, chopped
• 1 tbsp. olive oil
• 1 qt. chicken stock
• 2 cups shredded rotisserie chicken
• 1 tbsp. fresh flat-leaf parsley, chopped

Directions

1. Using large heart-shaped cookie cutter, cut hearts from noodles. Using small heart-shaped cookie cutter, cut hearts from carrots. In pot, cook carrots, onion, celery and garlic in oil over medium, stirring often, until soft, 5-7 minutes. Add stock, chicken and 1 cup water. Bring to a simmer. Season; add noodles. Garnish with parsley.

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