Ingredients :
2 tbsp canola/olive oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
2 bay leaves
½ tsp dried thyme
½ tsp parsley
1 ½ cup diced chicken breast (cooked)
8 cups chicken broth, low sodium
5 ounces linguine (broken in 1” pieces)
Salt and pepper, to taste
Water or more stock, as needed
Directions :
Put oil in a large pot over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften about 5 to 6 minutes.
Pour in the chicken broth and bring to a low simmer.
Add chicken breast, pasta and seasoning.
Bring the soup back to a low simmer and let it cook for about 20 minutes.
Note 1: Use homemade broth. It is so easy to make. I always keep a Tupperware in the freezer and fill it up with vegetable scraps (onion peel, carrots ends/peels, celery ends). When I have chicken bone available I fill up the biggest pot I have with water then add the chicken bones and veggies scraps. I let it boil anywhere for about 1 to 2 hours.
Note 2: If you don’t have cooked chicken you can use fresh chicken breast that you previously diced or canned chicken breast. If you used canned chicken make sure to rinse it first to remove some of the sodium as needed.