You can easily double this recipe as it freezes really well.
Ingredients
900 mL chicken stock, low sodium
1 stalk celery, small dice
2 small carrots, small dice
½ parsnip, small dice
½ cup small pasta shape - noodles, alphabet or buttons
1 – 1 ½ cups cooked chicken or turkey, shredded
2 tablespoons fresh (or dried) parsley
Method
Bring chicken stock to a simmer and add celery, carrots and parsnip. Also add pasta (you can add 3/4 cups iflike a lot of noodles).
Simmer everything until the pasta is tender.
Add shredded, cooked chicken and heat through.
Sue Riedl