In a soup pot or Dutch oven, cook chicken breasts in Chicken broth over medium-high heat until tender or Approximately 25 minutes. Let cool, remove bones, Shred into bite-sized pieces and set aside. Reserve Chicken broth.
In the soup pot, add olive oil, onion, and garlic and sauté Until soft. Add reserved broth, pasta, and chicken and Simmer for 10 minutes. Season to taste with salt and Pepper.
When ready to serve top with guacamole, cilantro and green onions.
Questions? Email Julie Levanway.
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