BARILLA STELLINE CHICKEN SOUP

Barilla Stelline Chicken Soup image

Provided by Rose Mary Mogan

Time 2h30m

Number Of Ingredients 13

4 lb bone in chicken breast boned after cooking (or use boneless)
5 stalk(s) celery ribs, chopped
5 medium carrots, peeled & chopped or cut on a bias
1 large onion, chopped
1 c frozen green peas
1 lb frozen whole kernal corn
1 lb frozen chopped spinach
2-3 clove garlic,minced
1 box barilla stelline pasta(12 oz) (shaped like little stars)
SPICE BLEND FOR CHICKEN SOUP
1 Tbsp each steak seasoning & granulated garlic
2 tsp each sumac or lemon zest & lemon pepper (no salt added)
2 tsp savory or thyme

Steps:

1. PLEASE NOTE: THE PASTA ABSORBS A LOT OF THE LIQUID SO YOU MAY ONLY WANT TO USE HALF OF THE BOX.
2. I used Sanderson Chicken Breasts, which are quite large, so I only used 3 breasts. I had additional chicken bones from previously boning chicken breast in the freezer and used those as well.
3. Chop celery, onions and carrots as desired, I had about 5 cups.
4. Add chicken breast and the saved chicken bones, to a large pot and cover with water, about 5-6 quarts. Add the spices to a small bowl & then add them to the pot of chicken breast as well as the bay leaves. Cover with a tight fitting lid.
5. Bring chicken breast to a boil, then lower heat and cook until chicken is tender & can be pulled from the bones, about 1 1/2 hours depending on size of chicken breasts, or as desired.Remove chicken and bones, allow to cool and then remove meat from bones, cut into large pieces, place in a bowl
6. Add the chopped fresh veggies, add additional water or chicken stock if needed, & continue cooking.
7. Add the BONED chicken back in the stock pot, along with the other vegetables and continue to cook for about 20 to 25 minutes, then stir in the pasta and cook for an additional 5 to 7 minutes. Pasta will continue to cook after heat has been turned off because of the hot liquid. TASTE AND ADJUST SEASONING IF DESIRED ACCORDING TO TASTE.
8. SERVE & ENJOY.