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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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
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)
    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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