1 Tablespoon extra-virgin olive oil
1 Tablespoon butter
1 large or 2 medium carrots, peeled then sliced
1 stalk celery, sliced
1 shallot or 1/2 small onion, chopped
salt and pepper
2 cloves garlic, minced
64oz chicken broth, plus more for reheating
1 chicken breast, chopped into bite-sized pieces
8oz gluten-free spaghetti, broken into pieces (or any short-cut pasta)
Heat olive oil and butter in a large soup pot over medium heat.
Add carrots, celery, and shallot, season with salt and pepper, and then sauté until tender, 10 minutes.
Add garlic then sauté for 1 more minute.
Add chicken broth then bring to a boil.
Season chicken with salt and pepper then add to boiling chicken broth along with pasta.
Turn heat down to medium then simmer, stirring occasionally until pasta is cooked through.
Taste then adjust salt and pepper if necessary and then serve.
Add more chicken broth when reheating as noodles will continue to soak up broth.
Sourced by Iowa Girl Eats
- PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!