Prep time: 15-20 minutes

Cook time: 30-40 minutes

Materials:

• 1 onion chopped
• 1 large carrot chopped
• 2 ribs of celery chopped
• 1 cup peas
• 8 cups chicken stock
• 1 cup Ditalini pasta
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp lemon pepper
• 2 tbsp. olive oil
• Corn starch slurry (2 tbsp. corn starch mixed with 2 tbsp. cold water)
• Fresh parsley to garnish

Process:

1. In a soup pot add in the olive oil along with the onion, carrot and celery.
2. Salt generously and cook over medium/high heat until the veggies have softened.
3. Add in the peas and cook for 1-2 minutes.
4. Pour in the chicken stock and season with garlic powder, lemon pepper and salt to taste.
5. Mix well and bring the mixture up to a boil.
6. Once the mixture is boiling add in the pasta.
7. Cover and simmer until the pasta is fully cooked through.
8. In a small mixing bowl or measuring cup combine the corn starch and cold water.
9. Pour the mixture into the soup and mix until the broth thickens.
10. Add in the fresh parsley and mix in well.
11. Remove from heat, plate and ENJOY!