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Chicken and Veggie Soup

Makes: 6 servings
Start to Finish 40 mins
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 (g) 36,
  • Cobalamin (Vit. B12) (g) 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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