Easy Chicken Soup
Ingredients
- 2 cups uncooked short cut pasta Shells, macaroni, bow-tie etc
- 2 Tbsp olive oil
- 1 clove garlic
- 1/2 medium yellow onion diced
- 2 stalks celery diced
- 3 carrots diced
- 2 chicken breasts
- 10 cups low sodium chicken broth
- 1 tsp thyme fresh
- 2/3 cup frozen peas optional
- to taste salt and pepper
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper. Bake for 20-25 minutes, or until cooked through. Shred the chicken.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and celery and cook until softened, about 5 minutes.
- Add carrots and cook for another 3 minutes.
- Pour in chicken broth and bring to a boil. Add pasta and cook according to package directions.
- Stir in shredded chicken and frozen peas (if using). Season with salt and pepper to taste.
- Serve hot.
