Chicken and Pastina Soup Recipe

Chicken and Pastina Soup Recipe - 2 1/2 quarts


6-ounce package egg pastina

2 quarts chicken broth, preferably homemade

1 cup finely chopped carrots

1/2 cup finely chopped fresh parsley

7-ounce can mushroom stems and pieces, drained

1 pound peas in the pod, shelled


Cook pastina in boiling water according to package direction. Rinse and drain. In a 3-quart saucepan, heat chicken broth. Add pastina and carrots, simmer 5 minutes. Add parsley, mushrooms and peas, simmer 3 to 5 minutes longer.

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