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Chicken and Veggie Soup
Ingredients
- 2 14 ounce cans reduced-sodium chicken broth
- 2 cups water
- 1/4 teaspoon black pepper
- 1 cup dried whole wheat rotini or twisted spaghetti or broken fusilli
- 3 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)
- 1 tablespoon snipped fresh basil
- 1/4 cup finely shredded Parmesan cheese (1 ounce)
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)
- Servings Per Recipe 6,
- cal. (kcal) 170,
- Fat, total (g) 4,
- chol. (mg) 35,
- sat. fat (g) 2,
- carb. (g) 17,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 16,
- vit. A (IU) 6463,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 437,
- Potassium (mg) 282,
- calcium (mg) 71,
- iron (mg) 1,
- Vegetables () 1,
- Starch () 1,
- Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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