Creamy Chicken Soup

1: Place all dutch oven ingredients in the pot and cover with water.

2: Bring to a boil, reduce to a simmer, and cover with the lid. Let simmer for 90 minutes to 2 hours.

3: If using a slow cooker, cook on high for 6-8 hours.

4: Once cooking time is up, remove the lid, dispose of herbs and place softened carrots, celery, onion, and garlic into a blender with 2 cups of the broth.

5: Set chicken breasts aside (de-bone and shred).

6: Blend the veggies until smooth and add back into the pot of broth.

7: Add 1 tablespoon of better than chicken bouillon paste if desired.

8: Add one pound of either pastina or anellini pasta to the pot of creamy broth.

9: Let this simmer, stirring constantly until the pasta is cooked through.

10: Stir in shredded chicken, lemon juice, and salt and pepper to taste.

11: Serve with shredded parmesan cheese and freshly cracked pepper.