Chicken and Stars
This recipe makes 4 servings
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
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
- Keywords : Lunch; Soup; Pasta; Chicken; Kid-Friendly; Corn; Peas; Chicken broth; Low sodium;
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