Chicken and Star Soup
- Servings Per Recipe: 9
- 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
IntroductionI made this for my hubby. We were shopping for my mom and was looking for her some healthyier soups. My husband picked up a can of chicken and stars and I just happened to pick a bag of star shaped pasta. And well here it is.... I made this for my hubby. We were shopping for my mom and was looking for her some healthyier soups. My husband picked up a can of chicken and stars and I just happened to pick a bag of star shaped pasta. And well here it is....
4 cups of cooked shredded chicken skin and fat removed
10 cups of your favorite chicken stock I used homemade
1 tbsp. olive oil
2 large carrots, diced
2 large stalks celery, diced
1 large onion, diced
2 bay leafs
1 tbsp. poultry seasoning
2 tsp. thyme
1 tbsp. garlic powder
1//2 tsp. morton lite salt
1/2 tsp. black pepper
1 7oz. pkg. la maderna star shaped pasta
This makes a lot of soup. I don't recommend freezing because the pasta looses its flavor and gets super mushy. Not very tasty. i would save this for those cold stay at home days. Make early in the morning, and let simmer on stove or in crockpot to have something warm all day. Great for family gatherings.
I would serve a green salad and whole wheat roll.
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.