Fall Harvest Soup
- Number of Servings: 6
Ingredients
6+ cups water2 cups pureed or canned squash2 chicken bullion cubes or no salt added chicken stock in place of 3 cups water1 cup sliced carrots1-1/2 cups kernel corn1-1/2 cups chopped cooked chicken1-1/2 cups pasta (elbow macaroni or alphabet)
Bring water and/or broth/stock to a boil; add buillon if not using broth or stock and carrots and pasta. Boil 5 minutes. Whisk in squash, then add corn and chicken. Simmer 10 more minutes. Add salt and pepper to taste, if desired. Add more water, if needed.
Serving Size: Makes approximately 6 servings, depending how thick you make it
Number of Servings: 6
Recipe submitted by SparkPeople user KASDDS.
Serving Size: Makes approximately 6 servings, depending how thick you make it
Number of Servings: 6
Recipe submitted by SparkPeople user KASDDS.
Nutritional Info Amount Per Serving
- Calories: 197.1
- Total Fat: 1.2 g
- Cholesterol: 24.7 mg
- Sodium: 596.5 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 4.6 g
- Protein: 15.6 g
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