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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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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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