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1 skinless and boneless chicken breast, cut into chunks
1 carrot, peeled and chopped
2 cups water or homemade chicken stock with no salt
1/2 cup frozen peas
1/2 cup cooked elbow macaroni or other pasta
In a pot combine chicken, carrots, and water. Bring to a simmer, cover and cook for 8 to 10 minutes. Add peas and macaroni and continue to cook for another 4 to 5 minutes. In a food processor puree mixture until smooth. Add extra water or stock to achieve desired consistency.
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