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Peel and dice
. Slice carrot and
Celery (1 stalk)
into 1/4 inch pieces. Mince
Garlic (1 clove)
, set all aside.
Tyson® Chicken Breast (1)
with paper towels. Season with
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Heat a medium saucepot over medium-high heat with
Oil (1 Tbsp)
. 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 Tbsp)
to the pan. Add carrot, celery, and garlic. Sauté for 3 to 4 minutes, stirring occasionally.
Water (4 cups)
Chicken Base (4 pckg)
; stir until combined and bring to a boil. Add
Baby Pasta Shells (4 oz)
and cook for 4 minutes.
Add the chicken and
Green Peas (1/2 cup)
Salt (1/2 tsp)
, 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
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!
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