Prep time 15 min.

Cook time 40 min.


1 lb. boneless, skinless chicken breast halves

Salt and ground black pepper

2 Tbsp. vegetable oil

1/2 cup diced onion

2 carrots, diced into 1/2-inch pieces

1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme

1 carton (32 oz.) College Inn Chicken Bone Broth

2 cups water

4 oz. uncooked fettuccine or linguine, broken into 1-inch pieces (about 2 cups)

6 oz. green beans, cut in half (about 1 1/2 cups)

1 Tbsp. fresh parsley leaves

1/2 tsp. white wine vinegar or lemon juice


  1. Season chicken with salt and pepper. Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat. Add chicken and sear about 5 minutes until browned on the bottom. Flip chicken and push to one side of the pan. Add onion, carrots, celery and thyme and cook 8 to 10 minutes until almost tender.

  2. Add broth and water and bring to a boil, scraping up browned bits from the bottom of pan. Add pasta and green beans to soup and simmer about 10 minutes until pasta is tender, checking the chicken doneness (no longer pink inside) every few minutes and removing it to a plate to shred into bite-sized pieces while soup continues to simmer.

  3. Stir shredded chicken, parsley and vinegar into soup. Season to taste with salt and pepper.

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