Ingredients:

• 4 tablespoons butter, divided
• 1 lb of chicken breasts, diced
• 1/2 cup diced celery
• 1 cup diced carrots
• 2 cloves of garlic, minced
• 3/4 cup chopped green onion, green part only
• 6 cups chicken stock, low sodium
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 cups of cooked pasta or spiraled zucchini

Directions:

1. Melt 2 tablespoons of butter in a stockpot or Dutch oven.
2. Salt and pepper chicken to personal taste. Cook chopped raw chicken breast in the stockpot, until no longer pink. Remove to a plate.
3. Add 2 more tablespoons of butter to stockpot. Add in diced carrots and celery.
4. Once the carrots and celery are softened, add in green onion and minced garlic. Sauté only for a minute or so to prevent burned the garlic and green onion.
5. Add chicken broth and cooked chicken to the pot, as well as herbs, and bring to a boil.
6. Let pot simmer for 20 minutes.
7. If using cooked pasta, add at this time (I like to cook my pasta separate from my soup). If using spiralized zucchini, add now and cook until noodle look more clear, about 2 minutes.

8. Enjoy!