- celery - carrot - brown onion - garlic - zucchini - olive oil
- dried rosemary - fresh parsley - chicken breasts - chicken stock - gluten free pasta - salt & pepper
Sauté the diced celery, onion, carrot, garlic and dried rosemary.
Add remaining ingredients.
Add the chicken stock, fresh parsley, chicken breasts and zucchini and bring to a boil. Reduce to a simmer with the lid on until the chicken is cooked through.
Shred chicken and serve.
Shred the chicken and then return to the pan. Serve topped with shaved parmesan and warm gluten free bread.