Recipe yields 8-10 servings
1 lb chicken breast
1 tbsp olive oil
2 cups celery
1 large yellow onion
2 cups carrots
4-5 cloves of garlic
8 cups chicken stock
1 tbsp fresh rosemary
1 1/2 cups dry pasta (any size or style you prefer)
Lets start out with our mise en place. First cut your celery into a medium chop.
Next, chop your onion and toss it in the bowl.
Finally, chop your carrots and mince the garlic. In the bowl they go.
Add the olive oil into a large stock pot. Heat it up and throw in your bowl of veggies. Stir so all the veggies get a nice coat of oil. Put on a lid and sweat the vegetables for 8 minutes or so on medium high heat.
While the veggies are sweating, cook your chicken. Coat a skillet with non-stick cooking spray and sear on both sides. Cook 4-5 minutes each side until chicken is cooked through.
Cut the chicken into bite sized cubes and set aside.
Mince the rosemary leaves.
Add the chicken stock and rosemary to the pot. Bring it to a rolling boil and stir for 5 minutes. Lower heat to a simmer.
Bring a separate pot of water to a boil. Add a pinch or two of salt and cook the pasta. Cook to al dente as it will continue to cook once added to the soup.
Toss in the noodles and chicken and stir. Let simmer for 20-25 minutes.
Ladle into a serving bowl and enjoy!