Chicken and Stars Soup

1. 1

   Pour 1 tablespoon chicken broth into a large soup pot or Dutch oven and heat over medium high heat.

2. 2

   Add onions and celery; cook, stirring frequently, 4 to 5 minutes, until lightly browned.

3. 3

   Add remaining chicken broth, carrots and pasta (only if serving immediately or storing in refrigerator).

4. 4

   Bring to a boil over medium high heat, reduce heat to medium and cook 15 to 20 minutes, until vegetables and pasta are tender.

5. 5

   Add cooked chicken, pepper and parsley and heat through.

6. 6

   To freeze, omit pasta.

7. 7

   Heat soup over low heat until thawed.

8. 8

   Bring to a boil over high heat; add cooked pasta to soup and sprinkle with pepper and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.