I haven’t had a new post in a long time – the weather has gotten colder in Connecticut and the sun sets at 4PM. It get’s so dark by the evening that I just want to put on some comfy pjs and lounge on the couch!
This is a simple winter supper recipe that is easy to throw together in less than 15 minutes. It’s warm and comforting and it has tiny stars in it! Mr. X is Italian and loves this recipe with tomato sauce and parmesan stirred in.

Buon appetito!

Yields 4 1-1/2 Cup servings

Ingredients:
2-cups chicken broth or water
½ cup chopped parsley
¼ teaspoon salt
½ teaspoon black pepper (or to taste)
Pre-cooked chicken (cubed or shredded)
1/2 – 1 cup uncooked pastina (small star shaped pasta)
Optional:
1 egg
Celery, carrots, green onions (thinly sliced)
Parmesan cheese

Preparation:
Bring water/broth to a boil in a large soup pot. Add pasta and cook for 3-5 minutes. Stir in vegetables and chicken if using. Add salt and pepper to taste. Simmer until vegetables are tender. Remove from heat and stir in parsley.

If adding eggs: once vegetables are tender, scramble eggs in a separate bowl, then using a fork slowly stir in to soup. Eggs will cook quickly so you can remove from heat after 1-2 minutes and then stir in parsley. Pasta will expand as it cooks – add more water/broth to  thin out.