Ingredients
Scale
- 1 tablespoon olive oil (affiliate)
- 2 large carrots
- 2 stalks of celery
- 1 medium onion
- 2 cloves garlic
- 4 cups chicken broth (affiliate)
- 1 cup water
- 2 cups tiny pasta ( I used small wagon wheels)
- 1 ½ cups shredded or chopped chicken
- 2 teaspoons dried parsley
- ½ teaspoon dried basil
- ½ teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut carrots, celery, garlic and onion in half then place in your blender or food processor. Pulse 5-10 times, until veggies are in very small pieces, but not starting to turn into a paste.
- Heat olive oil in large stockpot over medium high heat. Saute vegetables for 3 minutes, then pour in chicken broth, water, and pasta. Bring to a boil and add in chicken and spices. Simmer for 10-12 minutes or until pasta is softened.
- Serve hot!