• 1 teaspoon olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 cup chopped celery
  • 1 cup sliced, peeled carrots (2 medium)
  • 4 cups Maureen's Chicken Broth (separate recipe)
  • 4 ounces dried linguini, broken
  • 1 cup cooked non-brined chicken breast, cut into desired size (skin and bones removed)
  • 2 tablespoons snipped fresh parsley


1. In a large saucepan heat olive oil over medium heat and saute onion and garlic until translucent. Add celery and carrots and continue to saute for another 3 minutes. Add Maureen’s Chicken Broth. Bring to a boil; reduce heat and simmer, covered, 5 minutes. Stir in linguini; cook and stir until mixture returns to a boil. Reduce heat and simmer, covered, 10 minutes more or until pasta and vegetables are tender, stirring occasionally.

2. Add cooked chicken and fresh parsley. Heat through.

Print Friendly