SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 151.5
  • Total Fat: 2.8 g
  • Cholesterol: 20.5 mg
  • Sodium: 471.0 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 9.5 g

View full nutritional breakdown of Homemade Chicken & Penne Soup calories by ingredient
Report Inappropriate Recipe

Homemade Chicken & Penne Soup

Submitted by: MOM2ALEX2004

Introduction

A traditional chicken soup from leftover roasted chicken. A traditional chicken soup from leftover roasted chicken.
Number of Servings: 10

Ingredients

    1/3 of a roasted chicken (about 1lb)
    olive oil (used to roast chicken, left in pan drippings)
    salt & pepper to taste to roast chicken
    rosemary to taste to roast chicken
    2 medium red potatoes
    1 medium sweet potato
    3 celery stalks
    2-3 cups chopped carrot
    1 can of yellow corn, no sodium added
    water to cover (about 6 cups total)
    1.5 cups (uncooked) whole wheat penne pasta

Directions

Roast whole 3 lb chicken, 2 chopped red potatoes, 1 chopped sweet potato, and 4 cups chopped carrots, season with salt, pepper, and rosemary; baste with 1-2 tbsp of olive oil. Serve on night 1. After dinner, pull approximately half the remaining chicken from carcass. Save all drippings and leftover vegetables. Place carcass in stock pot, cover with water and simmer for 60 minutes to loosen chicken and bones. Remove chicken from pot- separate and discard skin, bones, and fat. Return remaining chicken to pot, add leftover drippings and vegetables, add celery, corn, pasta, and enough water to cover. Cook on medium-low for about 1 hr.
Serves approximately 10.

Number of Servings: 10

Recipe submitted by SparkPeople user MOM2ALEX2004.






Great Stories from around the Web


Rate This Recipe