Chicken and Stars Soup

[sunshine]

Chicken and Stars Soup


2 qts. low-sodium chicken broth
2 bone-in chicken legs, skin removed
1 med. onion
2 stalks celery
2 peeled carrots
3/4 cups water
1 cup stars or other small pasta
pepper to taste

Put broth in a stockpot. Add chicken, bring to a low boil, and skim
surface. Return to a simmer; cook until chicken starts to fall off
bone, 30-35 minutes.

Meanwhile, chop vegetables into 1/4" dice. When all are ready, add
them to the pot. Return to a simmer and continue cooking as directed
above. Remove chicken from pot; let cool briefly. Add 3 cups water to
pot. Taste the broth. If it's too rich or salty, add another cup of
water.

Bring to a rolling boil, add pasta and cook according to package
instructions. As pasta cooks, remove chicken from bone and cut into
1/4" dice. When pasta is cooked, add chicken to soup and season with
pepper. Yield: about 8
(1 cup) servings.

To freeze, completely cool 4 cups of soup and place in a freezer-safe
container. Defrost overnight in the refrigerator.

Chef's Note: Chicken Soup with Stars, is an easy homemade alternative
to sodium-heavy canned soups. Using chicken legs on the bone instead
of boneless chicken breast gives the broth a lot of flavor and body.
Use a thermos to pack the soup and freeze the leftovers for later.

[crdurham]

Thanks for this...my little one like Campbells chicken and stars...I willl definitly make him some homemade!