Whole-Grain Chicken Noodle Soup

• 2 tablespoons olive oil
• 2 cups sliced celery
• 2 cups sliced mushrooms
• 2 cups chopped sweet onion
• 4 skinless, boneless chicken breasts, roasted or grilled (or skinless meat from 1 rotisserie chicken)
• 2 tablespoons minced garlic
• Black pepper to taste
• 3 cups boiled and drained whole-wheat blend pasta (like Barilla Plus penne pasta)
• 8 cups low-sodium chicken broth (canned or reconstituted from packets)
• 1 1/2 tablespoon fresh chopped fresh herb blend (such as parsley, sage and oregano)

Preparation:

1. Add olive oil to large nonstick sauce pan and heat over medium-high heat. Add celery, mushrooms and onion and sauté until vegetables are lightly browned (about 5 minutes).

2. Stir in shredded chicken, garlic, and black pepper, and toss to blend well.

3. Add the pasta, chicken broth, and fresh herbs and bring to a gentle boil. Reduce heat to simmer, cover pot and let simmer about 10-15 minutes.