Chicken and Star Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
4 cups of cooked shredded chicken skin and fat removed10 cups of your favorite chicken stock I used homemade1 tbsp. olive oil2 large carrots, diced2 large stalks celery, diced1 large onion, diced2 bay leafs1 tbsp. poultry seasoning2 tsp. thyme1 tbsp. garlic powder1//2 tsp. morton lite salt1/2 tsp. black pepper1 7oz. pkg. la maderna star shaped pasta
Precook your chicken and make stock.
Once chicken is cooked and cooled, remove skin, bone, and fat.
Measure out 4 cups and set aside. I used all but one chicken breast.
Cook pasta about half the amount of cooking time, as the pasta may swell once in soup.
Preheat large stockpot and add the olive oil. Add vegetables and cook until they soften, add spices and bay leafs. Cook 2 minutes and stirring to coat all vegetables with the spices.
Add the stock, chicken, and the pasta. Simmer an additional 15 minutes until heated through. Adjust seasonings if needed.
Serving Size: Makes 9 - 1 1/2 cup servings.
Once chicken is cooked and cooled, remove skin, bone, and fat.
Measure out 4 cups and set aside. I used all but one chicken breast.
Cook pasta about half the amount of cooking time, as the pasta may swell once in soup.
Preheat large stockpot and add the olive oil. Add vegetables and cook until they soften, add spices and bay leafs. Cook 2 minutes and stirring to coat all vegetables with the spices.
Add the stock, chicken, and the pasta. Simmer an additional 15 minutes until heated through. Adjust seasonings if needed.
Serving Size: Makes 9 - 1 1/2 cup servings.
Nutritional Info Amount Per Serving
- Calories: 232.8
- Total Fat: 6.7 g
- Cholesterol: 56.4 mg
- Sodium: 281.9 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 2.1 g
- Protein: 19.2 g
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