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Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • 1 large or 2 medium carrots, peeled then sliced
  • 1 stalk celery, sliced
  • 1 shallot or ½ small onion, chopped
  • salt and pepper
  • 2 cloves garlic, minced
  • 64oz chicken stock, plus more for reheating
  • 1 chicken breast, chopped into bite-sized pieces
  • 8oz gluten free spaghetti, broken into pieces (or any short-cut pasta)
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