Basic Chicken Soup

• small pasta or noodles, cooked according to pkg
• 2 boneless, skinless chicken breasts large
• 10 cups water
• 4 stalks celery divided
• 4 carrots divided
• 1 red onion quartered
• 1 shallot small dice
• 2 tablespoons tomato paste
• 1 can cannellini beans rinsed and drained
• 1 bay leaf
• 1 handful fresh parsley
• olive oil
• salt
• pepper

1. Add the water to a pot and bring to a very low simmer. Stir in the tomato paste until dissolved, the bay leaf, parsley, 2 diced carrots, 2 diced celery stalks, red onion and the chicken breasts. Season the salt with salt and pepper. Keep at just below a simmer for about 15-20 minutes until the chicken is cooked through.
2. Remove the chicken, set aside to cool. Strain out the veggies and herbs.
3. In a small pan, over medium heat, add a few drizzles of olive oil, 2 celery stalks (small dice), 2 carrots (small dice), the shallot and salt and pepper. Cook until softened.
4. Add the veggies into the broth and turn the heat up to medium low. Shred the chicken up and add that the the broth as well. Stir in the beans. Taste and season with salt and pepper as needed. Simmer for 1 hour then serve with small pasta or noodles.

pasta, chicken breasts, water, stalks celery, carrots, red onion, shallot, tomato paste, cannellini beans, bay leaf, handful fresh parsley, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Basic-Chicken-Soup-1647740 (may not work)