Peel and dice Carrot (1). Slice carrot and Celery (1 stalk) into 1/4 inch pieces. Mince Garlic (1 clove), set all aside.
Pat dry Chicken Breast (1) with paper towels. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Heat a medium saucepot over medium-high heat with Oil (1 tablespoon). When the oil is hot, add the chicken and sear on each side for 4 minutes; until fully cooked.
Remove from pan and allow to cool. Once cool, carefully pull chicken apart into medium torn sized pieces. Set aside.
In the same medium saucepot over medium-high heat, add Oil (1 tablespoon) to the pan. Add carrot, celery, and garlic. Sauté for 3 to 4 minutes, stirring occasionally.
Add Water (4 cup) with the Chicken Base (4 package); stir until combined and bring to a boil. Add Baby Pasta Shells (4 ounce) and cook for 4 minutes.
Add the chicken and Green Peas (1/2 cup) with Salt (1/2 teaspoon), bring back to a quick boil. Remove from heat and keep warm until plating.
Preheat oven to 400 degrees F (200 degrees C).
Using your hands, moisten outside of Baguette (2) 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.
Ladle chicken soup into two bowls with equal portions. Serve with the baguette on the side. Enjoy!