2cupsuncooked small pasta or egg noodles(3-4 cups cooked)
Salt and pepper to taste
Fresh grated Parmesan cheeseoptional
In a 5-quart dutch oven, heat olive oil for over medium-high heat. Add onions, carrots and celery. Add a pinch of salt to the vegetables and cook until they begin to soften; about 5 minutes.
Add garlic, oregano, bay leaf and a pinch of black pepper. Cook for 1 minute.
Add shredded chicken, tomatoes, corn and broth. Bring soup to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes. Stir in chopped parsley just before serving.
Meanwhile, boil a pot of water for the pasta and cook to al dente. Drain and set aside.
To serve, spoon desired amount of pasta in each bowl and ladle soup over the pasta. Garnish with chopped parsley and grated Parmesan cheese, if desired.
Storage: Store leftover soup in an airtight container in the refrigerator for 3-4 days. Store the pasta in a separate container.Reheating: The soup and pasta can be reheated together in a saucepan or in a microwave safe bowl.