Quick Chicken Soup

Classic chicken soup consists of whole chicken cooked until the meat falls off the bone with added various vegetables, noodles and flavorings. The chicken soup also has a good reputation for being a medicine for the common cold or flu, and many countries consider this soup a comfort food. It isn't hard to make chicken soup from scratch, but it takes quite some time to get done. I have made this hearty soup many times, so that I come up with a quick and simple recipe for when I don't have time to make chicken soup from scratch; in addition, it is a good way to get rid of some leftover roasted chicken.

Ingredients:
1 tbs olive oil
1 tbs butter
3 cups cooked chicken shredded (roasted chicken preferred )
1/2 cup carrots sliced
1/2 cup celery sliced
1/2 cup diced sweet onion
1/2 cup diced tomato
1/4 cup sliced white button mushrooms (optional)
2 cloves garlic minced
6 cups chicken broth
1 1/2 tsp salt
1 tsp pepper, cumin
1 tsp oregano
1 tbs lemon juice
1/4 cup elbow or any shape pasta (optional)
Parsley for garnish

Directions:
In a heavy pot over medium heat, melt butter and olive oil. Cook onion and garlic for a few minutes. Add carrots, celery and tomato. Add chicken broth, cooked chicken, oregano, salt, pepper, lemon juice and bring to a boil. Stir in pasta; continue cooking for 20 minutes or until the pasta is done.
Ladle the soup into serving bowl, sprinkle parsley on top, and serve.