Chicken and Stars

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2005

Ingredients

  • 1 carton low-sodium chicken stock
  • 1/2 teaspoon dried thyme
  • 1/2 cup stellini pasta or small pasta
  • 1 1/2 cup cubed cooked chicken
  • 1 1/2 cup frozen mixed vegetables peas or corn

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 642 mg
  • Protein 22 g
  • Calories 228.0
  • Total fat 4 g
  • Cholesterol 48 mg
  • Saturated fat 1 g
  • Total carbohydrate 24 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken and Stars

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