Serves: 6 Total Time: 35 minutes (10 minute prep time, 25 minute cook time)

Ingredients:

1 tbsp olive oil

4 cloves garlic, minced

1 onion, diced

2 carrots, sliced

2 celery stalks, sliced

1 tsp Italian seasoning

4 packets Dr. Kellyann’s Classic Chicken Bone Broth Powder

6 cups filtered water

2 cups shredded rotisserie chicken

1 cup cooked gluten-free stellini or pastina

1 lemon, juiced

Fresh parsley, chopped

½ tsp hand-harvested sea salt

½ tsp ground black pepper

Directions:

In a large pot, heat evoo over medium heat. Add in the garlic, onion, carrot, and celery, sautéing for 8 minutes or until soft.

Pour in the filtered water, and whisk in 4 packets of Dr. Kellyann’s Classic Chicken Bone Broth. Simmer for 15 minutes. 

Add in the shredded rotisserie chicken, cooked pasta, and lemon juice. Top soup off with the freshly chopped parsley, and season to taste with sea salt and freshly ground black pepper. 

To store, refrigerate in an airtight glass container.