Ingredients
The following ingredients have 9 Servings
- 1 tablespoon olive oil
- 1 small onion (diced)
- 5 large carrots (thinly sliced)
- 5 ribs of celery (thinly sliced)
- 5 garlic cloves (minced)
- 1 teaspoon fresh thyme (or 1/2 tsp dry)
- 12 cups reduced-sodium chicken broth
- 2 bay leaves
- 1 1/2 pounds skinless boneless chicken breasts
- 2 cups dry pasta of choice (such as rotini, fusilli or egg noodles (I used whole-grain fusilli))
- Salt and pepper (to taste)
- Top with finely chopped fresh parsley (if desired)
Instruction
- In a large sauce pan, heat olive oil over medium heat and cook onion, carrots, celery and garlic for 5-6 minutes or until onion is translucent and fragrant. Add the thyme and cook for an additional minute.
- Next, add the chicken broth and bay leaves. Turn the stove up to high and bring broth to a boil.
- Add chicken breasts, turn the stove down to medium low and simmer the chicken for 15 minutes. Next, add the pasta to the pot and simmer for an additional 10-12 minutes until pasta is tender and chicken has cooked through and is no longer pink inside.
- Remove chicken breasts to a bowl and shred using two forks.
- Add shredded chicken back to the pot. Season with salt and pepper, to taste. Sprinkle with fresh chopped parsley, if desired.