• Turano's 100% Whole Grain Bread
• 2 Tablespoons olive oil
• 1 small white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, ends trimmed and diced
• 3 cloves garlic, minced or pressed
• 8 cups (64 ounces) good-quality chicken stock
• 3-4 stalks *fresh rosemary (or more/less to taste)
• 6 ounces wide egg noodles (or use gluten-free noodles if making this GF)
• 2 cups shredded cooked chicken
• salt and pepper
• (optional: chopped fresh parsley for garnish)

① Heat oil in a large stockpot over medium-high heat and add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined.
② Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor (You can add in more rosemary if needed.)
③ Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. Season the soup with salt and pepper to taste.
④ Serve warm, garnished with extra black pepper and fresh parsley if desired, and a side of Turano's 100% Whole Grain Bread.