) In a large stock pot, heat olive oil on medium high heat. Saute garlic, onions, celery, and carrots for about 5 minutes. Season with salt, pepper, and oregano.
) Add water, shredded chicken and zucchini. Add Trader Joe's chicken base packet. Reduce heat to medium and simmer for 15 minutes.
NOTE: Most any vegetable can be added to your soup. I usually use whatever is left-over in our fridge: zucchini, kale, spinach, cabbage, broccoli, cauliflower. Occasionally, if I am in the mood for extra protein I will add a can of white beans too.
) Add 1 can of chicken broth and chopped parsley.
) In a small pot, bring water to boil. Add a pinch of salt, the dried fusili pasta and cook 8 minutes, or until tender. Drain water and gently spray with canola cooking spray to prevent pasta from sticking. Set aside.
) In a serving bowl, add a handful of pasta, then add hot soup. Serve with additional parsley for garnish.
NOTE: I don't cook the soup with the pasta because the pasta just absorbs all the broth. I typically store the cooked pasta in tupperware and add this to the soup bowl, just before serving the chicken soup.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/04/17/chicken-soup/