Ingredients
Directions
- 1
heat olive oil in a Dutch oven or large saucepan over medium heat
- 2
cook celery and carrots for 6 mins or until soft
- 3
add bay leaves, thyme and cumin and cook for 1 more minute
- 4
add broth and bring to a low simmer
- 5
bury chicken in the broth, bring back to a low simmer, partially cover the pot and cook for 20 minutes
- 6
remove the chicken, cut into cubes or shred
- 7
while shredding the chicken, bring the soup back up to a low boil and add the pasta cooking for the time specified on the package
- 8
return the chicken to the soup, add salt, nutritional yeast and dill. Make sure to taste the broth and adjust salt according to taste
Notes
add water at any point during cooking if broth seems low
