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Chicken and Stars Soup with Peas

1 1/2 c Stellini or Alphabets OR other small pasta shape, uncooked
1 tb Butter or margarine
3 md Carrots; finely diced
2 Celery stalks; finely diced
6 c Low-sodium chicken broth skimmed of fat
1 1/2 c Diced cooked chicken
1/2 c Frozen peas; thawed
Salt; to taste

Prepare pasta according to package directions, drain and set aside.

Melt the butter or margarine in a medium saucepan. Add carrots and celery. Sauté vegetables over medium heat until soft, about 7 to 10 minutes. Stir in chicken broth, diced chicken, pasta and peas. Bring the soup to a boil, season to taste with salt and serve.

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