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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 103.3
  • Total Fat: 0.7 g
  • Cholesterol: 22.0 mg
  • Sodium: 611.3 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 11.3 g

View full nutritional breakdown of Chicken Soup Recipe calories by ingredient
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Chicken Soup Recipe

Submitted by: CARRIEDUVALL

Introduction

Throw all ingredients into a pot and allow to cook for at least an hour. Remove the chicken from the pot about half way through and cut apart or tear apart with forks. I like my chicken nice and chunky, so I cut mine into big pieces. Throw all ingredients into a pot and allow to cook for at least an hour. Remove the chicken from the pot about half way through and cut apart or tear apart with forks. I like my chicken nice and chunky, so I cut mine into big pieces.
Number of Servings: 10

Ingredients

    1 Lb. Boneless, skinless chicken breasts (thawed or frozen will do)

    5-6oz Dry spaghetti (aka uncooked), broken into small pieces

    1 Carton (32oz size) Chicken Broth

    Vegetable Broth 3 C. (I made & used my own)

    Throw all ingredients in a pot and bring to a boil. Reduce heat and allow to cook on low for at least an hour, checking every 15 minutes or so. Be sure to break apart your chicken (remove from pot and shred or cut, if you need to). This recipe will look similar to canned chicken noodle soup but not quite as "condensed". You can always add more liquids if you like yours very soupy. I like mine more stew like in consistency. Salt & pepper to taste.

Directions

makes 8-10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CARRIEDUVALL.






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