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How To make Chicken and Stars Soup with Peas
1 1/2 c Stellini or Alphabets
-OR other small pasta shape, -uncooked 1 tb Butter or margarine
3 md Carrots
finely diced
2 Celery stalks :
finely diced
6 c Low-sodium chicken broth
skimmed of fat 1 1/2 c Diced cooked chicken
1/2 c Frozen peas :
thawed
Salt -- to taste
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. Each serving provides: 287 Calories; 19.3 g Protein; 40.8 g Carbohydrates; 5.1 g Fat; 30.3 mg Cholesterol;
722 mg Sodium. Calories from Fat: 16%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
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Ingredients:
2 chicken quarters
1/2 pound carrots (sliced)
1 Onion (diced)
4 celery stalks (diced)
4 garlic cloves (sliced)
3 inch piece of ginger (sliced)
Handful of thyme & parsley (tied together)
6 cups chicken stock or water
2 bay leaves
1 star anise
1/4 tsp turmeric
2 tbsp avocado oil
Kitchen Besties (S&P)
Preparation:
-preheat oven to 450F
-pierce chicken skin with knife to allow more fat to render, season with salt and place in oven until browned, about 25-30min. (cooked about 75% of the way)
-remove from baking sheet, set aside to cool. Add water to the baking sheet to scrap up fond with a wooden spoon.
-In a LG pot add 1 tbsp oil and add onions with a pinch of salt followed by turmeric and cook until translucent.
-make space in pot and add remaining oil and carefully add in garlic and sauté in oil until fragrant, about 30-60sec, then mix with onions.
-add in carrots and celery and cook about 2-4min before added liquid from baking sheet. Once poured in, use a wooden spoon to scrap the bottom of the pot to help deglaze.
-throw in your ginger and season with your kitchen besties. Carefully add in your chicken along with any resting juices (we cant be friends if you throw away resting juices)
-pour in chicken stock or water then add your bay leaves, bouquet garni and finally my secret ingredient, the star anise.
-cover, bring to boil then reduce to simmer until chicken is tender and flavor has developed about 20-30 min, times may vary.
-once tender, remove chicken as well as herbs, bay leaves and ginger. Use gloves to shred chicken or two forks.
-add shredded chicken back into soup, allow to heat through,top with parsley grab your favorite blanket and enjoy this soul warming soup :)
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Ingredients
1 1/2 lbs boneless skinless chicken thighs
2 large carrots
2 large celery ribs
4 cloves garlic
3 sprigs of fresh thyme
salt and pepper
6-7 cups chicken broth
4-6 oz fresh or dried pasta
fresh parsley for garnish
Season your chicken thighs with salt and pepper on both sides. In a large pot or dutch oven, over medium high heat, add oil. Once very hot, add your chicken thighs and cook for 4 minutes. Then flip and cook until internal temperature reaches 170f. Remove and set aside.
In the same pot, add carrots and celery. Cook for 3-4 minutes or until softened. Then add your garlic and thyme. Cook until fragrant, then add your chicken stock. Bring to a simmer and add your chopped chicken. Season to taste with salt and pepper. Let simmer for 20-30 minutes. Remove the thyme branches, then add your cooked pasta of choice.
Serve with fresh chopped parsley and enjoy!
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