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.