1 quart fat-free, lower-sodium chicken broth
1 heaping C. bowtie-shaped pasta
1 medium carrot, peeled and cut into small dice
1 celery rib, trimmed and cut into small dice
1/4 C. minced onion
1 C. diced all-white meat cooked chicken
1/2 C. frozen baby peas
1 T. cornstarch whisked into 1/3 C. water
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper

Pour the broth into a 3 to 4-quart saucepan, place over medium-high heat and bring to a boil. Add the bowtie pasta, carrots, celery and onion, return to a simmer, reduce the heat and simmer for 15-20 minutes, stirring
occasionally, until the pasta is almost tender. Add the chicken and peas and simmer for 2 minutes. Whisk the cornstarch mixture and add it to the soup along with the salt and pepper. Simmer until slightly thickened and
glossy. Serve immediately.

Yield: 4 servings
Calories: 158
Fat: 1g
Fiber: 2g