2 boneless, skinless chicken breasts
Olive oil
1 small onion, chopped
1 carrot, diced
1 celery stalk, diced
6-8 cups chicken broth
1 cup dry pasta
Salt to taste
Lots of ground black pepper
Fresh parsley, chopped (optional)
Several slices sourdough bread, brushed with olive oil and sprinkled with salt
Preheat oven to 350 degrees. Cut bread into cubes, scatter over a cookie sheet and bake about 10 minutes, or until cubes are crisp.
Cook chicken breasts until no longer pink in the middle. In a stock pot, add olive oil, onion, carrot and celery and cook until vegetables are soft.
Add broth and bring to a low simmer. Chop or shred chicken. Add pasta, salt, pepper and chicken to broth and heat until pasta is done.
Garnish with croutons and parsley.