PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/creamy...

Ingredients
▢1 tablespoon oil
▢2 large carrots (peeled and chopped)
▢2 ribs celery (chopped)
▢½ medium onion (finely diced)
▢2 teaspoons salt
▢2 cloves garlic (minced)
▢1 teaspoon dried parsley
▢½ teaspoon dried thyme
▢¼ teaspoon black pepper
▢5 cups low sodium chicken broth
▢2 boneless skinless chicken breasts (about 1 lb or 450g)
▢1½ cups uncooked ditalini pasta (or egg noodles or another small pasta shape)
▢1 cup half and half or cream
▢2 tablespoons corn starch
▢salt and pepper to taste

Instructions
Add oil to a 4 quart dutch oven or soup pot and heat over medium-high heat.
Add carrots, celery and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
Add salt, garlic, parsley, thyme, and pepper. Cook and stir 1 minute.
Add broth, scraping the bottom of the pot to remove any bits that might be stuck on.
Add the chicken breasts and bring back to a simmer over medium-high heat. Reduce heat to medium, cover, and cook for 10 minutes until chicken is cooked through. Remove chicken breasts to shred.
Stir in pasta, cover and simmer 10 minutes or until al dente.
Whisk together cream and corn starch. When pasta is cooked, stir cream into the soup with shredded chicken and cook a couple of minutes until thickened. Adjust salt and pepper to taste before serving.