Ingredients
3 medium carrots, chopped2 celery ribs, chopped3/4 cup chopped sweet onion1 tablespoon olive oil2 quarts chicken broth3 cups shredded cooked chicken breast1/4 teaspoon dried thyme1-1/2 cups uncooked alphabet pasta3 tablespoons minced fresh parsley
Preparation
In a Dutch oven, saute the carrots, celery and onion in oil until tender, 3-5 minutes. Stir in the broth, chicken and thyme. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until pasta is tender, about 10 minutes. Stir in parsley.
