Serves 4 to 6 guests

• ¼ cup olive oil
• 2 shallots, chopped
• 3 sliced carrots
• 3 cloves chopped garlic
• 8 cups chicken broth
• Kosher salt and black pepper
• 8 ounces bow tie pasta
• 3 pulled chicken breasts, cooked
• ½ cup chopped fresh parsley
• Shaved parmesan

Heat the olive oil in a large pot over medium head. Then, add the onions and carrots with a dash of salt and pepper. While cooking be sure to stir frequently until the vegetables are soft. This should take about 12 – 15 minutes. Once the veggies are ready, add the garlic and sauté for about a minute. Add the chicken stock and bring the brilliant concoction to a boil.

Add the bow tie pasta and cook for 5 – 7 minutes then add the chicken to the soup and cook until the pasta is al dente and the chicken is warmed all the way through. Salt and pepper to taste and add the parsley. Top with shaved parmesan and serve.