Classic and comforting, nothing is better than homemade chicken soup. It can be made in about an hour, even less if you use leftover roasted shredded chicken and precooked pasta. To make this gluten-free, use brown rice pasta.

 - Serves 3-4 people

Ingredients

• 2 tablespoons oil
• 3 ribs celery, finely chopped
• 2−3 carrots, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried thyme)
• 1 bay leaf
• Kosher or sea salt and pepper to taste
• 2 quarts (64 ounces) low-sodium chicken broth
• 1 large bone-in chicken breast (or shredded cooked chicken)
• 1 cup whole wheat or brown rice elbow pasta
• 1 tablespoon fresh parsley, chopped

Here is how you do it