1 tablespoon extra virgin olive oil
1 medium onion, chopped (about 1 cup)
4 stalks celery, diced (about ¾ cup)
5 medium carrots, sliced (about 1⅓ cups)
4-5 large garlic cloves, minced
4 cups (32 oz. carton) low-sodium organic chicken broth*
½ teaspoon salt
½ teaspoon ground black pepper
1 bay leaf
½ teaspoon dried thyme leaves
½ teaspoon onion powder
¼ teaspoon celery seed
1½ cups dry quinoa pasta (rice pasta can also be used and if not gluten-free, whole wheat pasta (penne, rotini, shells or farfalle are all good choices)
3 cups shredded or chopped rotisserie chicken breast, boneless, skinless
juice of 1 lemon
¼ cup chopped fresh parsley