Chicken Vegetable Noodle Soup

Ingredients

1 cooked chicken breast cut into bite sized pieces

2 carrots chopped

1 cup frozen  peas

3/4 cup celery chopped

2 garlic cloves minced

1 T olive oil

2 t Better Than Bouillon chicken flavor

4,cups organic chicken broth

1 t Herbs de Provence

Salt and pepper

4 oz or about 1 inch in diameter dry  fettucine

Directions

Bring 4 cups of lightly salted water to boil. Add fettucine and cook until al dente about 8-10 minutes. Drain and save 1/2 cup pasta water.

Mean while add olive oil to medium Dutch oven over medium heat. Add garlic and cook about 1 minute until fragrant. Add carrots, celery, broth, bouillon, and Herbs de Provence and cook 5-6 minutes. Add peas and pasta and cook 2 minutes. Season and add pasta water if additional broth is needed. Serve with toasted Rosemary bread.