1 1/2 cups Stellini, Alphabets or other small pasta shapes, uncooked
1 tablespoon butter or margarine
3 medium carrots, finely diced
2 celery stalks, finely diced
6 cups low-sodium chicken broth, skimmed of fat
1 1/2 cups diced cooked chicken
1/2 cup frozen peas, thawed
Salt, to taste
Servings: 6
1. Prepare pasta according to package directions, drain and set aside.
2. Melt the butter or margarine in a medium saucepan. Add carrots and celery. Sauté vegetables over medium heat until soft, about 7 to 10 minutes. Stir in chicken broth, diced chicken, pasta and peas. Bring the soup to a boil, season to taste with salt and serve.
1 tablespoon butter or margarine
3 medium carrots, finely diced
2 celery stalks, finely diced
6 cups low-sodium chicken broth, skimmed of fat
1 1/2 cups diced cooked chicken
1/2 cup frozen peas, thawed
Salt, to taste
Servings: 6
1. Prepare pasta according to package directions, drain and set aside.
2. Melt the butter or margarine in a medium saucepan. Add carrots and celery. Sauté vegetables over medium heat until soft, about 7 to 10 minutes. Stir in chicken broth, diced chicken, pasta and peas. Bring the soup to a boil, season to taste with salt and serve.