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Ingredients:
- 2 pounds boneless & skinless chicken breasts, cubed
- 1 (16 ounce) package penne pasta
- 8 cups water
- 4 carrots, thinly sliced
- 1 white onion
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp dried rosemary
- 1 tbsp dried thyme
- 1/4 tsp black pepper
- salt to taste
- Boil water in a large pot or a saucepan.
- Add chicken, spices, onion, and garlic.
- Cook on low heat for 1 hour.
- Then add carrots, oil, and noodles.
- Cook for 20 minutes.
- Season with salt and pepper.
- Transfer into soup bowls.
Rosemary Chicken Noodle Soup is ready now.
- Serve hot.
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