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Nutrition Facts
Nutrition facts per serving:
- Calories 170
- Protein(gm)16
- Carbohydrate(gm)17
- Fat, total(gm)4
- Cholesterol(mg)35
- Saturated fat(gm)2
- Monosaturated fat(gm)1
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)2
- Sugar, total(gm)4
- Vitamin A(IU)6463
- Vitamin 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(DV %)71
- Iron(DV %)1
- Vegetables()1
- Starch()1
- Lean Meat()2
*Percent Daily Values are base on a 2,000 calorie diet
Chicken and Veggie Soup
Makes:
6
servings
Start to Finish:
40 mins
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
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.
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