Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Peel and dice
Carrot (1)
. Slice carrot and
Celery (1 stalk)
into 1/4 inch pieces. Mince
Garlic (1 clove)
, set all aside.
Step 2
Pat dry
Chicken Breast (1)
with paper towels. Season with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 3
Heat a medium saucepot over medium-high heat with
Oil (15 mL)
. When the oil is hot, add the chicken and sear on each side for 4 minutes; until fully cooked.
Step 4
Remove from pan and allow to cool. Once cool, carefully pull chicken apart into medium torn sized pieces. Set aside.
Step 5
In the same medium saucepot over medium-high heat, add
Oil (15 mL)
to the pan. Add carrot, celery, and garlic. Sauté for 3 to 4 minutes, stirring occasionally.
Step 6
Add
Water (960 mL)
with the
Chicken Base (1 pckg)
; stir until combined and bring to a boil. Add
Baby Pasta Shells (115 g)
and cook for 4 minutes.
Step 7
Add the chicken and
Green Peas (75 g)
with
Salt (3 g)
, bring back to a quick boil. Remove from heat and keep warm until plating.
Step 8
Preheat oven to 400 degrees F (200 degrees C).
Step 9
Using your hands, moisten outside of
Baguettes (as needed)
with a little bit of water. Place in oven directly on wire rack and bake for 3 minutes. Remove from oven and hold for plating.
Step 10
Ladle chicken soup into two bowls with equal portions. Serve with the baguette on the side. Enjoy!
