(Needs final drafting)
Ingredients:
1 lb chicken breast, sliced thin
3 quarts of chicken both1 bag shredded carrots
10 stalks of celery, chopped
1 teaspoon minced garlic
12 oz small pasta (orzo, elbow, etc)
1 teaspoon Italian seasoning or parsley
Salt and pepper to taste
Methods:
Bring 2 quarts of stock to a boil.
Carefully boil chicken in stock and remove when cooked through. Set aside to let cool, chop.
Add celery and garlic, cook until tender.
Add carrots and noodles, cook until noodles are al dente.
Return chicken to pot and add seasoning and extra broth. Stir to combine.
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