Italian Chicken Noodle Soup (Vegan Option) - Spring Rayne

Ingredients

• 1 TBSP Coconut Oil
• 4 cups of Chicken or Veggie Stock
• 1 Big Carrot, sliced small
• 1 14 oz can of Fire Roasted Tomatoes
• 1/4 of a Red Bell Pepper, diced
• 2 Stalks of Celery, sliced approx 1 inch thick
• 1/2 of Large Yellow Onion, roughly chopped
• 3 Cloves of Garlic, Crushed or thinly sliced
• 1 Cup Baby Spinach, torn or chopped
• 1 Cup of Gluten Free Pasta
• 2/3 Cup Fresh Basil Chopped or 1 TBSP dried
• 1/2 TSBP Oregano Dried
• IF using Chicken use 1 pound Cooked Chicken Breast, shredded