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6 Ingredient Chicken Noodle Soup
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| Boneless chicken breast, cubed | |
| 8 Cups | low sodium chicken broth |
| 4 Medium | carrots, cut into 1/4" thick rounds |
| 1 Cup of spaghetti broken into 2" pieces | |
| 1 Cup | frozen peas |
| Coarse salt | |
| ground pepper | |
In large pot, combine chicken and broth and 8 cups of water. Bring to a boil. Reduce to a rapid simmer until chicken is cooked through. Remove chicken and refrigerate for 10 minutes. Add carrots and peas to pot and cook until crisp and tender. Add pasta and cook until tender. Then shred chicken and add to pot. Season with salt and pepper to taste.
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