8 cups chicken broth 1 pound boneless, skinless chicken breast or chicken tenders 1 bay leaf, fresh or dried 2 medium carrots, peeled and chopped or thinly sliced 2 ribs celery, chopped 1 medium onion, finely chopped 1 cup star-shaped egg pastina pasta freshly ground black pepper, to taste ***Suggested garnishes*** grated Parmigiano or Romano cheese chopped fresh flat-leaf parsley oyster crackers crushed saltines croutons plain popcorn or white cheddar popcorn
In a large pot, heat half of the broth to boiling. Add chicken and bay leaf, and simmer, covered, about 8 minutes. Add vegetables as you chop them. Remove chicken after 8 minutes and place on cutting board to cool.
Add remaining broth to your pot and bring to a boil. Add pasta and cook 6 minutes. Remove pot from heat.
Dice chicken, add to pot, and season with pepper to taste. Remove bay leaf. If soup is too thick, add water for desired consistency.
Top with your choices or garnishes and serve with crusty bread.
219 calories, 3 grams fat, 19 grams carbohydrates, 27 grams proteinper serving. This recipe is low in fat.