Chicken, Potato, Carrot, Corn, & Macaroni Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Boneless, skinless chicken breasts3 Golden Potatoes, Medium, peeled & cubed3 Medium carrots, peeled and sliced2/3 cup frozen corn1 cup dry elbow macaroni3 cloves garlic, minced3 Tbsp. shallots, minced1 Tbsp. poultry spiceSalt & Pepper to taste1 tsp. crushed red pepper flakes8 cups chicken broth2 tsp. olive oil
Cut chicken into small pieces.
Season with poultry seasoning, salt, pepper, and crushed red pepper.
Saute in pan with olive oil till no longer pink.
Add shallots and garlic and sauté 2 min.
Meanwhile, in large stockpot, add chicken broth, potatoes, carrots, and frozen corn, and pasta. Cook over medium heat until simmering. Add sautéed chicken, shallots, and garlic, and simmer 30 minutes or longer until pasta, potatoes, and carrots are tender.
The longer you simmer, the more broth is absorbed by pasta.
Enjoy!
Serving Size: Makes approx. five 1.5 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BABYRN6.
Season with poultry seasoning, salt, pepper, and crushed red pepper.
Saute in pan with olive oil till no longer pink.
Add shallots and garlic and sauté 2 min.
Meanwhile, in large stockpot, add chicken broth, potatoes, carrots, and frozen corn, and pasta. Cook over medium heat until simmering. Add sautéed chicken, shallots, and garlic, and simmer 30 minutes or longer until pasta, potatoes, and carrots are tender.
The longer you simmer, the more broth is absorbed by pasta.
Enjoy!
Serving Size: Makes approx. five 1.5 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BABYRN6.
Nutritional Info Amount Per Serving
- Calories: 310.2
- Total Fat: 3.7 g
- Cholesterol: 62.8 mg
- Sodium: 2,102.0 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 3.8 g
- Protein: 29.0 g
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