Yield:  8 servings

Prep Time: 5 mins 

Cook Time: 30 mins

Ingredients:

1 tbsp. olive oil 

1 small onion, diced 

5 large carrots, diced 

5 ribs of celery, diced 

5 garlic cloves, minced 

1 tsp fresh thyme or 1/2 tsp dry 

12 cups reduced-sodium chicken broth 

2 bay leaves 

1 1/2 pounds skinless boneless chicken breasts (about 3 chicken breasts) 

2 cups dry whole grain pasta of choice such as rotini, fusilli or egg noodles  

Salt and pepper to taste 

Optional: Top with finely chopped fresh parsley 

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Sauté onion, carrots, celery and garlic for 5-6 mins or until fragrant. Add thyme and cook for 1 minute. 
2. Add the chicken broth and bay leaves; bring broth to a boil over high heat. 
3. Reduce heat to medium-low, add chicken breasts, and simmer for 15 mins. Stir in pasta and cook for 10-12 mins until tender and chicken is full cooked (internal temperature 165° F 
4. Remove chicken breasts to a bowl and shred using two forks. 
5. Add shredded chicken back to the pot. Season with salt and pepper, to taste. Sprinkle with fresh chopped parsley, if desired. 

Adapted from: https://www.hauteandhealthyliving.com/chicken-noodle-soup/#wprm-recipe-container-11069

Nutrition Facts:

Serving: 2 cups