Chicken and Veggie Soup

Let the kids choose which vegetables to add to this colorful chicken soup. Serve it for lunch or dinner with a whole grain roll and fruit.

6 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Start to Finish: 40 mins
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Chicken and Veggie Soup
14 ounce cans reduced-sodium chicken broth
cups water
teaspoon black pepper
cup dried whole wheat rotini or twisted spaghetti or broken fusilli
cups vegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn)
1 1/2
cups cubed cooked chicken (about 8 ounces)
tablespoon snipped fresh basil
cup finely shredded Parmesan cheese (1 ounce)
  1. In a Dutch oven combine the broth, the water, and black pepper; bring to boiling. Stir in the pasta. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes more or until vegetables and pasta are tender. Stir in chicken and basil; heat through. To serve, top with Parmesan cheese.
Nutrition Facts (Chicken and Veggie Soup)
    Per serving:
  • 170 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 35 mg chol.,
  • 437 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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