Directions

1. In a large stockpot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Sauté Casa de Sante lemon herb seasoning, carrots, celery (including leaves) in olive oil for 4 minutes.

2. Add the chicken, salt, and pepper, as well as 4 cups of low FODMAP chicken stock. Cook for 20 minutes, or until chicken is cooked through and vegetables are soft, partially covered.

3. While the soup is cooking, cook noodles in the remaining broth according to package directions until al dente. Before draining the pasta, save 2 cups of the cooking liquid. Drain pasta and toss with the remaining olive oil in a medium mixing bowl. Set aside, covered.

4. Add noodles to the Dutch oven just before serving. Remove from heat after stirring.

5. Stir in the lemon juice and nutmeg. If the soup is too thick, thin it with a little of the saved cooking liquid until it reaches the appropriate consistency.

6. Divide noodles into individual serving bowls and top with hot soup and freshly grated Parmesan cheese to serve.

7. If preferred, top with more fresh cracked pepper, fresh parsley, and thyme.

8. For a light and delightful supper, serve with hot crusty bread and/or a fresh garden salad. Enjoy!