Step 1

Preheat oven to 425 degrees.a plate and allow to cool to room temperature or until cool enough to handle.

Step 2

Rub a little olive oil on the chicken breast and season liberally with kosher salt and pepper. Roast the chicken until cooked through, approximately 25-30 minutes.

Step 3

Transfer to a plate and allow to cool to room temperature or until cool enough to handle.

Step 4

Shred the chicken into small pieces and set aside.

Step 5

In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the carrots and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.

Step 6

Transfer the cooked chicken to the pot and stir to combine. Add the chicken stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and simmer for 10 minutes.

Step 7

Serve immediately or transfer to airtight containers and freeze for up to 3 months.