Ingredients:

  • 6 cups low-sodium chicken broth
  • 1 tbsp unsalted butter
  • 1/2 small onion, finely minced
  • 1 clove garlic, minced
  • 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
  • 1 cup small pasta shapes
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 1/4 tsp dried parsley
  • Pinch of salt

Instructions:

  1. Melt the butter over medium heat in a large pot or Dutch oven.
  2. Add the minced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are soft and translucent, but not browned.
  3. Stir in the minced garlic for the last 30 seconds until fragrant.
  4. Pour in the chicken broth and bring to a light simmer.
  5. Gently slide in the cubed chicken breast and simmer for 6-8 minutes until the chicken is opaque and white throughout.
  6. Stir in the small pasta shapes and dried parsley.
  7. Cook for the exact time listed on the pasta package (usually 7-9 minutes) until noodles are al dente and broth remains clear.