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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From . 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 pastina (pasta stars) |
4 cups cubed cooked chicken |
1/4 teaspoon pepper |
2 tablespoons dried parsley |
Directions:
1. Pour 1 tablespoon chicken broth into a large soup pot or Dutch oven and heat over medium high heat.
2. Add onions and celery; cook, stirring frequently, 4 to 5 minutes, until lightly browned.
3. Add remaining chicken broth, carrots and pasta (only if serving immediately or storing in refrigerator).
4. Bring to a boil over medium high heat, reduce heat to medium and cook 15 to 20 minutes, until vegetables and pasta are tender.
5. Add cooked chicken, pepper and parsley and heat through.
6. 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.
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