12 C. chicken broth
3 lg. boneless chicken breasts
5 whole carrots, diced into small pieces
3 celery stalks, diced into small pieces
1 lb pasta shells
Cook pasta and set aside.
In a large pot, add chicken broth and boneless chicken breasts. Bring to a boil over high heat. Reduce heat to medium and cook for 30 minutes. Add carrots and celery and cook until vegetables are tender. Remove chicken from soup and shred using 2 forks. Return chicken to soup.
Fill bowls halfway with pasta and ladle the soup overtop.