1 tablespoon olive oil three large carrots, cut into hearts (see instructions above) 1 medium onion, diced 2 celery stalks, sliced
into 1/4 inch pieces 2 stalks fresh thyme (optional) 1 bay leaf 1/2 teaspoon dried thyme 2 large sage leaves (optional) 4 cups low sodium chicken stock (All-Natural Swanson Chicken Broth, or Kitchen Basics Chicken Stock are my favorites.) 2-3 cups water 1/2 teaspoon vinegar pinch cayenne pepper (use your own discretion) salt and pepper, to taste 2 large chicken breasts, cooked and shredded (Poulet en Papillote is my favorite way to cook chicken breasts, and you can follow these instructions.) 1/2 pound small pasta, such as farfalle or rotini, cooked for about 1 minute fewer than the recommended cooking time fresh parsley
1. In a large pot set over medium-low heat, combine olive oil, carrot hearts, diced onion, celery, thyme (both kinds), bay leaf, and sage. Sprinkle with a pinch of kosher salt. Cook until tender, stirring occasionally, about 10 minutes. Add in stock, a cup of water, and vinegar. Add in cayenne pepper, and bring to a boil. After about 20 minutes, check the soup for flavor, and add more water, salt and pepper, as necessary.
2. In each individual bowl, place the desired amount of chicken and pasta, cover with a ladle of the soup, and top with parsley.
I’m going to do this for my hubby, this Valentine’s Day, But since out stove was KIA, in going to use our (Wedding Gift) Crock Pot. 😀