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Serves 4 to 6
Time: 7 minutes
Ingredients:
- 2 long carrots, coined at an angle
- 1/4 cup yellow onion, finely chopped
- 1 garlic clove, minced
- 2 celery stalks, slices at an angle
- 2 large mushrooms, sliced (optional)
- 4 chicken breasts, cooked and cubed
- 6-8 cups water
- 6-8 teaspoons chicken bouillion
- 1 cup white wine
- 1/2 teaspoon dried thyme
- 1 bay leaf
- salt
- pepper
- 12 ounces stellini pasta
- parmesan cheese (optional)
In a large pot, sauté carrot, onion, and garlic. Add celery, mushrooms, and chicken and continue cooking. Add water, chicken bouillon, white wine, thyme, bay leaf, salt, and pepper. Add stellini pasta and cook until pasta is done, about 7 minutes. Allow to simmer until ready to eat.
*Remove bay leaf!*
Serve hot with a sprinkling of parmesan cheese.
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