Chicken or Turkey Soup with Florida Vegetables and Escarole

Ingredients (12)

• 1 cup Florida celery, rinsed and diced small
• 2 cups Florida carrots, peeled and diced small
• 2 cups Florida yellow squash, diced small
• 1 large or 2 small heads Florida escarole, rinsed and chopped large
• 4 cups cooked chicken or turkey, shredded
• 10 cups low sodium vegetable or chicken broth
• 10 ounces thin egg noodles or your favorite pasta (broken angel hair pasta)
• 2 tablespoons fresh garlic, minced
• 2 tablespoons fresh herbs (rosemary, thyme, oregano), chopped fine
• Sea salt and fresh ground pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon Florida made hot sauce (your favorite)