Instructions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat.
Add the diced onion, celery, fennel, and carrots. Sauté for about 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add Seasonings and Chicken:
Add the bay leaf, cracked pepper, salt, and dried herbs to the pot. Stir well to combine.
Place the chicken breast in the pot and pour in the chicken stock. Bring to a gentle simmer.
Cook the Chicken:
Let the soup simmer for about 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Once cooked, remove the chicken breast from the pot and set aside to cool slightly.
Cook the Pasta:
In a separate pot, cook the wagon wheels or your chosen pasta according to package instructions.
Drain and set aside.
Finish the Soup:
Shred the cooked chicken using two forks and return it to the soup.
Add a splash of lemon juice to brighten the flavors.
Stir in the cooked pasta.
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