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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 116.7
  • Total Fat: 1.4 g
  • Cholesterol: 2.8 mg
  • Sodium: 480.6 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 7.6 g

View full nutritional breakdown of Chicken veggie pasta bean soup (GF) calories by ingredient
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Chicken veggie pasta bean soup (GF)

Submitted by: MADDOGSSWEETPEA

Introduction

This is a good, hearty soup I give my son who is trying to maintain his weight for wrestling. The chili spice adds a little heat. You can always add more to meet your tastes. I also add Chipolte to spice it up. This is a good, hearty soup I give my son who is trying to maintain his weight for wrestling. The chili spice adds a little heat. You can always add more to meet your tastes. I also add Chipolte to spice it up.
Number of Servings: 15

Ingredients

    1 pound chicken breast, cut into bite-size chunks
    1 T. olive oil
    1/2 medium onion chopped small but not minced
    3 t. minced garlic
    1 cup chopped celery
    1 cup chopped carrots
    1/2 cup chopped green pepper
    1/4 cup chopped red pepper
    1 can Great Northern Beans
    1 can Cannellini beans
    1 can Hunt's No Salt Added Diced tomatoes
    4 cups Campbell's low sodium chicken Broth (no MSG)
    6 cups Swanson Natural Goodness Chicken Broth (no MSG)
    4 oz. (dry) Ancient Harvest Quinoa Pasta Shells
    1/2 T basil
    1 T Chili Powder
    1 T Onion Powder
    3 small bay leaves (they will be removed from the soup)

Tips

This soup freezes really well. You can also add other veggies to the mix. I like summer squash. I also add more chili powder and chipolte spice if I am looking for a bigger "bite".


Directions

In a non-stick stock pan with about 1/4 cup water, cook the chicken until juices run clear (about 10 minutes). Remove chicken and add olive oil to pan along with the onions and garlic. Cook until onions are semi-translucent (about 4 minutes). Add the rest of the vegetables and cook for an additional 3 minutes. Add the chicken back to the mix. Add remaining ingredients and bring to a boil and boil for 10 minutes. Reduce heat to a simmer and let simmer until ready to eat. Remove the bay leaves before serving.

Serving Size: makes 15 1-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user MADDOGSSWEETPEA.






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