![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2004\/04\/CHICKEN-BOWTIE-SOUP.jpg\")
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1 quart fat-free, lower-sodium chicken broth
\n1 heaping C. bowtie-shaped pasta
\n1 medium carrot, peeled and cut into small dice
\n1 celery rib, trimmed and cut into small dice
\n1\/4 C. minced onion
\n1 C. diced all-white meat cooked chicken
\n1\/2 C. frozen baby peas
\n1 T. cornstarch whisked into 1\/3 C. water
\n1\/2 tsp. salt
\n1\/4 tsp. fresh-ground black pepper<\/p>\n
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
\noccasionally, 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
\nglossy. Serve immediately.<\/p>\n
Yield: 4 servings
\nCalories: 158
\nFat: 1g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n