Nutrition Facts

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Nutrition facts per serving:

  • 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 base on a 2,000 calorie diet
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    Chicken and Veggie Soup

    Makes: 6 servings
    Start to Finish 40 mins
     

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    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.

    Chicken and Veggie Soup


     
     
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