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Ingredients
- 2 large chicken breasts, with skin, bone-in
- 1 large white onion, chopped
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 4 cloves garlic, minced
- 5 cubes chicken bouillion
- 1 tbsp Italian seasoning
- 1/2 bag pasta, Acinidipepe or Orzo
- Chicken broth
Preparation
Step 1
Place chicken breasts in large pot, with skin and bone. Heat on medium for a couple of minutes. Fill the pot with water and add the bouillion. Add the onion, celery, carrots, garlic and italian seasoning and bring to boil. Turn heat to low and cover the pot. Cook on low for a couple of hours.
Check the chicken breasts after 45-60 minutes of cooking. When just about falling apart, remove the chicken. Remove skin and bones. Cut the chicken into pieces and put it back in the pot.
When you are close to finished, add the pasta and cook to al dente.
*If the pasta takes up some water, add chicken broth and heat through and serve.