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You can easily double this recipe as it freezes really well.


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


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.

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