1 T vegetable /canola oil
1 pound ground chicken
1 small onion, chopped
2medium carrots, chopped
2 medium celery ribs chopped
2 wholes cloves garlic
1/2 bunch flat leaf parsley
1 quart water
2 bay leaves
4 cans or 2 boxes low salt chicken broth.
2 bone in breasts or 4 bone in chicken thighs. Cut chicken breasts in half.
Brown ground chicken in oil with carrots celery and onions and garlic until no longer pink.
Reduce heat and add water, bay leaves, broth and chicken pieces and cook on low for 20-30 minutes. Remove chicken and take off bone. Strain veggies from broth.
Wash pot and return broth to pot.
Add 2 chopped carrots,
2 chopped celery ribs,
1 medium russet potato peeled and cut into 3/4 inch cubes.
Cook for 10 minutes until tender.
Cook 1 cup pasta stars in different pot.
Add stars to soup.
Add 1 Tablespoon chopped parsley, 1 Tablespoon chopped dill and one Tablespoon fresh lemon juice and fresh ground pepper. Stir and serve. Enjoy.