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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 151.9
  • Total Fat: 1.7 g
  • Cholesterol: 22.7 mg
  • Sodium: 1,082.5 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 15.3 g

View full nutritional breakdown of Chicken Soup with Whole Wheat Spaghetti and Vegetables calories by ingredient
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Chicken Soup with Whole Wheat Spaghetti and Vegetables

Submitted by: RYDESSIA

Introduction

A tasty, low fat, chicken soup recipe. for a cold Day A tasty, low fat, chicken soup recipe. for a cold Day
Number of Servings: 4

Ingredients

    Ingredients:

    Pam Organic Olive Oil Cooking Spray, 0.27 gram(s)
    * Pepper, black, 0.50 tsp
    * Tarragon, ground, 1 tsp
    * Carrots, raw, 3 large (7-1/4" to 8-1/2" long)
    * Celery, raw, 3 stalk, large (11"-12" long)
    * Garlic, 3 tsp
    * Onions, raw, 1 small
    * College Inn Fat Free & Low Sodium Beef Broth 50% less sodium, 4 cup
    * College Inn Chicken Broth, 2 cup
    * Chicken Breast, boneless, no skin, 6 oz
    * Mrs. Dash Salt Free Original Seasoning Blend, 2 tsp
    * Barilla Whole Grain Spaghetti, 2 oz

Directions

The day before I cooked the chicken in the oven by first coating it with a little Pam olive oil spray and ground black pepper

The next day peel the vegetables and chopped them to the size you prefer for a soup. Add the canned broth to a soup pot and toss in the vegetables. Put on high heat until it begins to boil and then turn down to a simmer. Add the herbs.

Dice the chicken into bite size pieces and add to the pot.

Break your spaghetti into 1 inch sections and when the vegetables are just getting tender add it to the soup.

When the spaghetti is cooked to your liking the soup is done.

Makes 4: 1 1/2 C servings

Number of Servings: 4

Recipe submitted by SparkPeople user RYDESSIA.






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