16 once bag organic baby cut carrots

12 medium size celery stalks, cut into 1 inch pieces

1 medium-large sized yellow onion, diced

1 pkg white button mushrooms, quartered

1-2 Large cloves of Garlic, minced

3 32oz containers of Organic Chicken stock…I prefer Kirkland’s brand also GF

3 large chicken breasts

1 Tsp Morton’s Seasoning Salt

Sprinkle of fresh ground Black Pepper

Sprinkle of Sea Salt

1/2 box of your favorite pasta I used this time Barrilla Penne (Which is made on a line as eggs but has no eggs in it), but I also sometimes use Quinoa elbows which are GF and completely eggfree and safe  also.

Or you can make your own pasta to add..

Splash of Extra Virign Olive Oil

In a large 5 or 6 Quart pot add in two of your containers of chicken stalk with your carrots, chicken breasts and garlic and turn on to boil. Then chop your celery, onion, and mushrooms and add them in to your soup. Continue to boil for 20+ minutes until carrots are tender then add in your salt, pepper and seasoning salt. Turn it down to a low boil for an additional 20 minutes then add in a splash of olive oil and your pasta and let boil for 11 more minutes then it is done.  Using a fork shred your chicken breasts and stir the meat around into your soup. Enjoy!

If you have planned ahead you can use your crock pot and throw all ingredients except the pasta in and cook for 4 hours. Then cook your pasta seperately in chicken broth and add to it at the end. You will still have to shred you chicken breasts and stir before serving. Enjoy!