|
Ingredients
|
1 1/2 cups Stellini, Alphabets or other small pasta shape, uncooked
|
|
1 Tbs butter or margarine
|
|
3 medium carrots, finely diced
|
|
2 celery stalks, finely diced
|
|
6 cups low-sodium chicken broth, skimmed of fat
|
|
1 1/2 cups diced cooked chicken
|
|
1/2 cup frozen peas, thawed
|
|
Salt to taste
|
|
|
Procedure
Prepare pasta according to package directions, drain and set aside.
Melt the butter or margarine in a medium saucepan. Add carrots and celery. Saute vegetables over medium heat until soft, about 7 to 10 minutes. Stir in chicken broth, diced chicken, pasta and peas. Bring the soup to a boil, season to taste with salt and serve.
|
