Home > Food > Recipes > Chicken and Stars Soup
Chicken and Stars Soup
Why serve soup from a can when real chicken and stars soup tastes so much better?
Serves: Serves: 6
Ingredients:
- 8 1/2 cups nonfat chicken broth, divided
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped celery
- 2 1/4 cups chopped carrots
- 1 cup pasta stars (pastina)
- 4 cups cubed cooked chicken
- 1/4 teaspoon pepper
- 2 tablespoons dried parsley
Directions:
- Pour 1 tablespoon chicken broth into large soup pot or Dutch oven and heat over medium-high heat.
- Add onions and celery; cook, stirring frequently, 4 to 5 minutes, until lightly browned.
- Add remaining chicken broth, carrots and pasta (only if serving immediately or storing in refrigerator).
- Bring to a boil over medium-high heat, reduce heat to medium and cook 15 to 20 minutes, until vegetables and rice are tender.
- Add cooked chicken, pepper and parsley and heat through.
- To freeze, omit pasta. Heat soup over low heat until thawed. Bring to a boil over high heat; add cooked pasta to soup and sprinkle with pepper and parsley.
Tips:
- Pasta is rich in B vitamins, easy to digest and low in fat and sodium.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.
To order this book go to Amazon.Advertisement
Cooking Tips
More Videos:


