Macaroni Soup

Ingredients

• 1 cup Macaroni pasta (Elbow macaroni is recommended)
• 6 cups Chicken broth (Low sodium preferred)
• 0.5 Onion (Chopped)
• 1 Carrot (Diced)
• 1 Celery stalk (Diced)
• 2 cloves Garlic (Minced)
• 1 tablespoon Olive oil
• 0.5 teaspoon Dried oregano
• 0.25 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Or to taste)
• 2 tablespoons Fresh parsley (Chopped, for garnish)

Instructions

1. 1In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
2. 2Pour in chicken broth and bring to a boil. Add macaroni, oregano, salt, and pepper. Reduce heat and simmer for 10-12 minutes, or until macaroni is tender.
3. 3Ladle soup into bowls and garnish with fresh parsley. Serve hot.