Ingredients
2 tbsp butter or ghee
1 inch knob ginger, minced
2 cloves garlic, minced
½ onion, finely diced
4 - 6 carrots, cleaned and chopped into 1/2 in rounds
¼ cup parsley, stems finely chopped and leaves roughly chopped
½ tsp dried fennel
½ tsp dried thyme
2 lbs chicken breast or boneless skinless chicken thigh
6 cups chicken/bone broth
¼ cup grated parmesan
2 cups cooked pasta
Salt to taste
Directions
Step 1
Heat butter in a large dutch oven over medium heat.
2 tbsp butter or ghee
Step 2
Add ginger, garlic, and onion. Cook about 3-5 minutes or until softened.
1 inch knob ginger, minced
2 cloves garlic, minced
½ onion, finely diced
Step 3
Add fennel and thyme and cook until fragrant, about a minute.
½ tsp dried fennel
½ tsp dried thyme
Step 4
Add carrots, broth, parsley, and chicken.
4 - 6 carrots, cleaned and chopped into 1/2 in rounds
6 cups chicken/bone broth
¼ cup parsley, stems finely chopped and leaves roughly chopped
2 lbs chicken breast or boneless skinless chicken thigh
Step 5
Lower the temperature to a simmer, cover, and cook until the chicken is shreddable, about 40-60 minutes.
Step 6
Remove the chicken with tongs, shred, then add back to the soup.
Step 7
Add grated parmesan, pasta, and extra parsley.
¼ cup grated parmesan
2 cups cooked pasta
¼ cup parsley, stems finely chopped and leaves roughly chopped
Step 8
Taste for salt and adjust accordingly.
Salt to taste
Step 9
Enjoy!
