Italian Pastina Soup

Ingredients

• CHICKEN BROTH (SWANSON)

  4 serving (960 ml) · 60 cal · 8g P · 0g C · 0g F

• BONE BROTH (Zooup!)

  4 cup (1000 g) · 64 cal · 16g P · 0g C · 0g F

• Onions, raw

  200 g · 80 cal · 2g P · 19g C · 0g F

• Garlic, raw

  75 g · 107 cal · 5g P · 21g C · 0g F

• Celery

  200 g · 32 cal · 1g P · 6g C · 0g F

• Carrots, raw

  150 g · 66 cal · 1g P · 15g C · 0g F

• Chicken, breast, boneless, skinless, raw

  400 g · 424 cal · 90g P · 0g C · 0g F

• CLASSIC DITALINI PASTA (BARILLA)

  454 g · 1621 cal · 56g P · 341g C · 8g F

Steps

1. 1Measure 4 cups Low Sodium Chicken Broth + 4 cups Low Sodium Bone Broth + 2 Cups Water, Pour into Stock Pot
2. 2Chop Veggies-- If you plan to blend veg later, you can keep in larger pieces, if not, dice accordingly. Add Veggies to Broth
3. 3Add Spices to Broth-- Tumeric and Ginger for their healing benefits, and Cayenne Pepper for that spice to bring you back to life! Salt and Pepper as well. Measure with your heart. I would say I do about 3 dashes of each.
4. 4Bring to boil (about 10-15 mins) until veggies are tender. Stir Occasionally.
5. 5OPTIONAL STEP: Once veggies are tender, scoop out with a slotted spoon and add to a blender. Blend Veg until smooth, reincorporate with broth. Bring back to boil.
6. 6If you chose to dice veggies to keep them whole, now is the time to add your dry pasta. Cook for 10-12 minutes. ***IF YOU CHOSE TO CHOP AND BLEND VEGGIES: Once veggies are tender, scoop out with a slotted spoon and add to a blender. Blend Veg until smooth, reincorporate with broth. Bring back to boil. THEN add dry pasta.
7. 7NOTE-- If storing for leftovers-- the pasta will continue to absorb the broth the longer it sits. It may be helpful to boil pasta outside of soup, and only add to the broth in your own personal serving,
8. 8Once pasta is almost done, stir in chicken and simmer to finish cooking.
9. 9Allow to cool at least 5 minutes before consuming. After all, this has been boiling & simmering on the stovetop for a while! Optional: Top with Grated Parm, Parsley, and a squeeze of lemon juice.