Ingredients
- 2 skinless chicken breasts
- 4 cups of chicken stock
- 2 cups water
- 1 chicken bouillon cube
- 3 ribs of celery (chopped)
- 3 carrots- chopped
- ½ onion (chopped)
- 1 tsp. cumin
- ¼ cup of small pasta like stars
- ½ lemon*
- salt to taste
Directions
Boil water, chicken stock, bouillon and chicken breasts in large stockpot.
Let boil for about 20 minutes and remove chicken to let it cool enough to be handled. Skim off any foam from the liquid in the stockpot.
Add the chopped celery, onion, carrots and cumin and let boil for 10 minutes.
Meanwhile shred the chicken into small pieces with fingers or a fork and set aside.
Pour pasta into soup and continue boiling for 10 minutes.
Add chicken to warm, taste for seasonings and serve.
*Try it with a fresh squeeze of lemon for a unique zip of flavor.