Chicken Soup

1: Slice the chicken breasts.

2: Chop the celery stalks.

3: Halve and slice the carrots.

4: In a large pot, heat olive oil over medium heat.

5: Add the sliced chicken and cook until browned.

6: Add the chopped celery, sliced carrots, garlic, bay leaves, salt, pepper, and poultry seasoning.

7: Pour in the organic chicken stock and bring to a boil.

8: Reduce heat and let it simmer for about 20 minutes.

9: Add the lemon juice and barrel pasta a few minutes before serving.