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Chicken Pastina Soup

Categories: Chicken/PoultryKid FriendlySoups
Contributed by: Linda in NJ

Thought I would pass along my recipe for Chicken Pastina Soup. It's very kid friendly and a great way to sneak in veggies. The final product looks mostly like a bowl of pasta with some chicken and carrots.

I make a pot and then divide it into small freezer bags and then freeze them flat in the freezer. Once they are frozen, they are like padded envelopes and you can move them around in your freezer. Takes up less space than containers and you don't need a million plastic containers. Got the freezing idea from the book, "Don't panic: Dinner's in the freezer". On a night I don't feel like cooking or I'm making something the kids don't like, I just defrost a bag for them.

I also serve this at parties. It'a always a big hit and I love it because I can make it in advance and freezer it.

Chicken Pastina Soup


3 boneless chicken breasts
½ small onion, diced
2 celery stalks, diced
5 carrots, diced
2 tsp celery seed
Salt and pepper
2 (48ounce each) cans of College Inn Chicken Broth
1 (16ounce) box of Ronzoni ancini de pepe pasta

Cook pasta according to package directions. Do not over cook. Drain and set aside.

Rinse chicken and pat dry. Place chicken, onion, celery, carrots, celery seed, salt and pepper in stock pot. Add water until water is 2 inches above chicken and vegetables. Bring to a boil with lid. Simmer for 1 hour without lid. Remove chicken and shred. Return shredded chicken to pot. Add two cans of chicken broth and heat. Add cooked pasta.
Linda in NJ