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1
Pour chicken broth into a large pot.
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2
Add about 3 quarts of water.
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3
Place remaining ingredients in pot and bring to a boil.
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4
Cook, covered, for 30-45 minutes, until veggies are tender and chicken is cooked through.
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5
Remove chicken from the broth and shred; return to pot.
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6
Also remove any celery leaves or any pieces of veggies you don't want to keep in the soup (some like to remove all the onion; I prefer to keep it in).
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7
If desired, add some freshly chopped or dried parsley the last few minutes of cooking.
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8
Some celery seed or celery salt is optional as well.
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9
If you've added too much water and the broth is too clear, add a chicken bouillon cube the last few minutes of cooking as well.
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10
Note: For a richer stock, try adding a 12 oz.
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11
lowfat turkey gravy to the soup right before serving; just heat through and stir; add this right before adding the pasta.
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12
This gives the soup a creamier consistency.
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13
While soup is cooking, cook 1 8 oz.
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14
package of ditalini pasta.
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15
Drain; pour a small amount of olive oil over the pasta to keep it from sticking together.
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16
Store separately from soup.
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17
When serving, reheat pasta and place in serving bowl.
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18
Pour soup over.
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19
Salt and pepper to taste; pass freshly grated Parmesan cheese.
