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Published: Sunday, 12/1/2013


Dinner Tonight: Chicken and Stars Soup

Katharine Heintschel, who submitted this recipe for Chicken and Stars Soup, says “its simple, comforting flavors are right on busy weeknights or for a Sunday supper with a sandwich or apples and cheese.” The basis of the recipe, she said, came from KayLynne Schaller, who teaches about healthy foods at Anthony Wayne Junior High School. Ms. Heintschel took that original recipe and made a few changes.

Chicken and Stars Soup

8 cups chicken broth

1-1½ pounds boneless chicken breasts or chicken tenders

1 onion, chopped finely

3 celery ribs, chopped finely

2 carrots, diced

1 cup pastina — stars or alphabet

½ cup dry white wine

1-1½ teaspoons seasoned salt, such as Jane’s

Krazy Mixed-Up Salt

1½ cups frozen peas, thawed

Fresh parsley, chopped, optional

Fresh chives, chopped, optional

Pour broth into a large pot over medium-high heat, add chicken and simmer 20 minutes until cooked through. Remove chicken to a small plate to cool.Add onion, celery, carrots, and pasta stars to the hot broth. Cook until soft. Add the wine, salt, and the cooked chicken to the soup. Simmer until hot. Add peas shortly before serving. About 5 minutes before serving, add the peas for color. Add optional parsley and chives for additional color and flavor, if desired.

— Katharine Heintschel

Got a fast and healthy recipe you want to share? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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