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February 1, 2018
1 1/2 lb. boneless skinless chicken breasts
1 large onion, chopped
3 carrots, peeled and sliced into coins
2 stalks celery, sliced
1/2 tsp. dried oregano or dried thyme
1/2 tsp. dried rosemary
3 cloves garlic, minced
1 bay leaf
Freshly ground black pepper
10 c. low-sodium chicken broth
2 sprigs fresh rosemary
8 oz. pasta
In a slow cooker, combine chicken, onion, carrots, celery, oregano, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour over chicken broth.
Cover and cook on low, 6 to 8 hours.
Remove chicken from slow cooker and shred. Discard bay leaf. Return chicken to slow cooker and add pasta.
Cook on low until al dente, 20 to 30 minutes more.
Garnish soup with parsley and serve.
For original recipe click HERE
Food for Thought
Beyond High School