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Chicken and Stars

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken and Stars

This recipe makes 4 servings

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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

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.

Ingredients

  • 1 carton low-sodium chicken stock
  • 1/2 tsp dried thyme
  • 1/2 cup stellini pasta, or small pasta
  • 1-1/2 cups cubed cooked chicken
  • 1-1/2 cups 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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