Comforting Chicken Noodle Soup

Cook the pasta until al dente and then drain and set aside.

In a stockpot, heat the olive oil over medium-high heat. Stir in the onion, garlic and carrots and cook until onions are softened, 2 to 3 minutes.

Add the chicken stock, chicken, zucchini and celery. Bring to a gentle boil, and then reduce heat and simmer for about 5 minutes or until vegetables are tender.

Stir in the pasta and season with salt and pepper to taste. Serve hot.