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Chicken Vegetable Soup With Shells

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Ingredients
  Defatted chicken stock/Low sodium chicken broth 6 Cup (96 tbs)
  Skinless boneless chicken breasts 12 Ounce, cut into 1 inch pieces
  Onion 1 Large, thinly sliced
  Poultry seasoning 1 Teaspoon
  Dried savory 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Macaroni 3⁄4 Cup (12 tbs)
  Frozen mixed broccoli cauliflower and carrots/Other mixed vegetables 3 Cup (48 tbs)
Directions

In a medium saucepan, combine the stock or broth, chicken, onions, poultry seasoning, savory and pepper.
Cover and bring to a boil, then reduce the heat.
Simmer for 10 minutes, stirring occasionally.
Stir in the macaroni.
Return to a boil, then reduce the heat.
Cover and simmer for 5 minutes, stirring occasionally.
Stir in the vegetables.
Return to a boil, then reduce the heat.
Cover and simmer for 5 minutes or until the vegetables are crisp-tender, stirring occasionally.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1210 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 1.7 g8.7%

Trans Fat 0.1 g

Cholesterol 197.3 mg65.8%

Sodium 2835.1 mg118.1%

Total Carbohydrates 140 g46.7%

Dietary Fiber 27 g107.9%

Sugars 32.6 g

Protein 132 g264.4%

Vitamin A 134.5% Vitamin C 302.8%

Calcium 98.7% Iron 83.1%

*Based on a 2000 Calorie diet

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Chicken Vegetable Soup With Shells Recipe