Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Whole Chicken Fryer1/2 C chopped celery1/2 C Chopped onion1 package frozen Spinachabout 1/3 cup of Acini Di Pepi (pasta)1.5 packages of Mini Meatballs (approx 50 count) Approx 3 TBS Chicken soup base (add slowly) to taste
Add fryer to large stock pot, cover with water.
Add Celery and Onion. Allow chicken to cook until done (falling off the bone) approx 1 hour.
Take chicken out of the water set aside to cool
Add spinach, and meatballs, cook on low heat
Debone cooled chicken into small pieces add to broth
Add 2 cans of Chicken broth
Add Millers Chicken Soup base (add a little at a time to taste! cook for another 30 min.
Turn fire off
Add pasta (pasta will cook in the hot soup and not become mushy)
Allow to cool before putting in Fridge
Serving Size: Makes 10 8 oz servings
Add Celery and Onion. Allow chicken to cook until done (falling off the bone) approx 1 hour.
Take chicken out of the water set aside to cool
Add spinach, and meatballs, cook on low heat
Debone cooled chicken into small pieces add to broth
Add 2 cans of Chicken broth
Add Millers Chicken Soup base (add a little at a time to taste! cook for another 30 min.
Turn fire off
Add pasta (pasta will cook in the hot soup and not become mushy)
Allow to cool before putting in Fridge
Serving Size: Makes 10 8 oz servings
Nutritional Info Amount Per Serving
- Calories: 122.0
- Total Fat: 3.1 g
- Cholesterol: 22.7 mg
- Sodium: 516.0 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.3 g
- Protein: 9.9 g
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