– In a large pot, warm oil over medium heat. Sauté onion, carrot, celery, and salt until onions begin to soften, about 4-5 minutes.
– Add broth, 500ml water, and pasta. Bring to a boil, add chick’n, and reduce heat to low. Simmer until chick’n is heated through, about 5 minutes more, stirring in herbs for the last minute of cooking.
Ingredients
1 tablespoon olive oil
1 small onion, diced
1 large carrot, peeled and cut into rounds
1 large celery stalk, diced
1 teaspoon sea salt
950ml no-chicken broth or vegetable broth
60g pasta such as capellini or spaghetti, broken into small pieces
