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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 main-dish servings
- Calories 170
- Total Fat (g) 4
- Saturated Fat (g) 2
- Monounsaturated Fat (g) 1
- Polyunsaturated Fat (g) 1
- Cholesterol (mg) 35
- Sodium (mg) 437
- Carbohydrate (g) 17
- Total Sugar (g) 4
- Fiber (g) 2
- Protein (g) 16
- Vitamin C (DV%) 5
- Calcium (DV%) 7
- Iron (DV%) 7
- Starch (d.e.) 1
- Vegetables (d.e.) 1
- Lean Meat (d.e.) 1.5
*Percent Daily Values are base on a 2,000 calorie diet
Chicken and Veggie Soup
Makes: 6 main-dish servings
Start to Finish: 40 minutes
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.
