Chicken and Stars
If you make extra chicken for supper, you or the kids can put this lunch soup together in just a few minutes, even first thing in the morning. Pop celery and carrot sticks into little containers or snack-size bags to take along, too.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 228 |
| pro | 22 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 24 g |
| fibre | 3 g |
| chol | 48 mg |
| sodium | 642 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 12% |
| vit A | 28% |
| vit C | 5% |
| folate | 20% |
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1 carton (900 mL) low-sodium chicken stock
1/2 tsp (2 mL) dried thyme
1/2 cup (125 mL) stelline or other small pasta
1-1/2 cups (375 mL) cubed cooked chicken
1-1/2 cups (375 mL) frozen mixed vegetables, peas or corn
Preparation:
In saucepan, bring stock and thyme to boil. Add stelline; reduce heat and simmer for 5 minutes. Add chicken and vegetables; cover and simmer until hot, about 5 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)
Additional Information
-
Tip: Cartons of chicken stock are handy to have on hand, but canned, powdered or cubed stock work just as well.
Source
Canadian Living Magazine: February 2005
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