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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
1 large chopped onion |
3 chopped fresh garlic cloves |
3 medium carrots, but diagonally into 1/2 -inch-thick slices |
3 center cut celery, halved lengthwise, and cut into 1/2-inch-thick slices |
3 fresh thyme sprigs |
2 bay leaves |
3 quarts fresh chicken stock |
6 ounces cooked penne pasta |
2 cups shredded cooked chicken |
kosher salt and freshly ground black pepper to taste |
1 handful fresh flat-leaf parsley, finely chopped |
Directions:
1. Place the pot over medium and add extra virgin olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the fresh chicken stock and bring the liquid to a boil. Add the pasta and simmer for 1 minute until tender. Fold the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
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