Good for the soul.

2 T olive oil
sautée until tender
1/4 cup onion
1/4 cup cup celery
1/2 cup carrots
1/2 cup frozen peas

5-6 cup chicken stock

Add 2 breasts chicken cooked and shredded
Bring to boil
1/4 cup dry pasta (rotelle or orcecchiette)

Cool until pasta is al dente

Salt and pepper taste

Recipe Credit: Forge’s own, Jayme Burton Armold