Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 carrots, peeled and chopped (about 1 cup/120g)
  • 2 celery stalks, chopped (about 1 cup/110g)
  • 2 cloves garlic, minced
  • 6 cups (1.4 liters) chicken broth, low sodium preferred
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 pound (450g) boneless, skinless chicken breasts
  • 8 ounces (225g) pasta (penne, rotini, or ditalini recommended)
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60ml) chopped fresh parsley, for garnish
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened. Add garlic and cook for 1 minute more.
  2. Pour in chicken broth. Stir in thyme, rosemary, and red pepper flakes (if using). Bring to a simmer.
  3. Add chicken breasts to the pot. Simmer until chicken is cooked through (internal temperature of 165°F/74°C), about 15-20 minutes.
  4. Remove chicken from the pot and shred with two forks. Set aside.
  5. Add pasta to the broth and cook according to package directions until al dente.
  6. Stir in shredded chicken and heavy cream. Heat through, being careful not to boil.
  7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.