NOTE: Make this on a day where you are just hanging around the house and have time to start cooking a few hours before dinner.
SUPER LOW-FAT and healthy!
4 - 32 oz containers of Chicken Stock
4 - cloves of garlic, shredded in a zester to make a kind of garlic paste (or minced is fine
1/2 - large onion
1 - tablespoon salt
1/2 - teaspoon ground pepper
4 - tablespoons green onions, chopped
3 - Carrots, peeled and chopped
2 - stalk of celery
1 - tablespoon dried basil
1 - tablespoon oregano
1 - 12 oz bag of NoYolk Pasta (don't use more or you wont' have any broth left!)
Start by adding 1 of your 32 oz containers of chicken stock into a large cooking pot and setting on a medium high heat. Add your zested (or minced) garlic, onion, salt, pepper, green onions and your 3 chicken breasts. Bring to just a boil and then cover and turn down to medium heat or so to where it is just lightly boiling.
Gently boil for about an hour or two...then remove your chicken breasts. Chop them into large chunky but bite size pieces. It will be SUPER tender! Then add it back to the broth mixture.
(What you have made at this point is a SUPER CONCENTRATED broth that has infused all your flavors into the chicken)
Now add the other 3 containers of your chicken stock and bring to a boil at medium high heat. Add your chopped carrots and celery. Cook for about 15 minutes more.