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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.

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4.0 by 6 people
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  • Makes: 6 servings
  • Start to Finish: 40 mins

Chicken and Veggie Soup

Directions

  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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