Ingredients

• 3 boneless, skinless chicken breasts

• 5 large carrots, peeled and cut into chunks

• 5 stalks of celery, cut into chunks

• 1 white onion, chopped

• 5 cloves of garlic, minced

• 1 tablespoon fresh thyme, minced

• 1/2 teaspoon dried thyme, for the chicken

• 4 cups low sodium chicken broth

• 4 cups low sodium vegetable broth

• 4 cups water

• 2 tablespoons olive oil for Dutch oven and a drizzle for the chicken

• 2 teaspoons kosher salt, plus a pinch for the chicken

• 2 teaspoons pepper, plus a pinch for the chicken

• 1/2 package spaghetti noodles, broken into small pieces

Directions

Preheat oven to 425 degrees. Lay chicken on a sheet pan and drizzle with olive oil, a pinch of kosher salt, a pinch of pepper and a 1/2 teaspoon dried thyme. Roast chicken in for 35 minutes.

In a large Dutch oven, pour 2 tablespoons olive oil. Add carrots, celery and onion and cook about 5-7 minutes, until they begin to soften. Shred cooked chicken breasts and add to vegetables, along with garlic. Add chicken broth and vegetable broth and cook over medium-low for an hour.

In last 15 minutes, add noodles and 4 cups of water. Turn heat up to medium-high.

Serve with crusty bread of your choice. Enjoy!

Until next time, Kris