- 1 clove garlic
- 1 large stalk celery
- 6 baby carrots
- 5 ounces boneless chicken breast
- 1/2 tablespoon olive oil
- 1/2 cup chopped onion
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth, low fat and low sodium
- 1/2 cup water
- 1 1/2 ounces dry uncooked pasta
- 2 tablespoons fresh parsley
- 1/2 teaspoon dried dill
- Mince garlic; chop celery and baby carrots and set aside. Rinse and cut up chicken into bite sized pieces; set aside.
- Heat olive oil in a medium saucepan to medium high heat. Saute garlic, onion, celery and carrots for 3 to 4 minutes until onions become translucent; add black pepper, raw chicken, broth and water. Bring to a boil; cover and lower heat to a simmer; cook for about 5 minutes. Add pasta and simmer all ingredients for about 8 to 10 minutes until pasta is cooked. Stir in parsley and dill and serve.