Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 3 stalks celery (thinly sliced)
- 3 stalks carrots (thinly sliced)
- 2 tbsp minced garlic
- 1/4 cup chicken base or bouillon
- 1 tsp rosemary (dried)
- 1 tsp onion powder OR 1 small yellow onion (diced)
- 1 tsp thyme (dried)
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 large chicken breasts
- 1-2 tsp all purpose seasoning or Weber's Kick'n Chicken seasoning
- 10 ounces fettuccine pasta (or egg noodles)
Instructions
- Heat the olive oil and butter in a Dutch oven or large pot over medium heat. Add the sliced celery, carrots and onions. Simmer for 5 minutes, stirring occasionally. Remove from heat and add to a separate bowl.
- In a bowl add the chicken breast and season with all purpose seasoning or Weber's Kick'n Chicken seasoning. Add to the dutch oven and sauté for 4 minutes on each side.
- Add the veggies back to the pot and stir in the minced garlic. Add in the rosemary, (onion powder if not using onions), thyme, black pepper and garlic powder. Add in chicken base along with 10 cups of water. Cover and simmer for 30 minutes.
- Remove the chicken breasts from the pot and transfer to a bowl. Shred the chicken and set aside.
- Add pasta to the broth. If using fettuccine pasta, break in half before adding to the broth. Simmer for 7 minutes, and add the shredded chicken breasts to the pot. Simmer for an additional 5 minutes or until the pasta is done.