Italian-Style Chicken Noodle Soup
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Olive Oil, Extra Virgin, 2 tbsCelery, raw, 5 stalk, medium (7-1/2" - 8" long)Carrots, raw, 3 mediumOnion, Raw, 100 gram(s) (medium to large)Bay Leaf, 1 tsp, crumbled (use 1 whole leaf fresh or dry)Salt, 1 tspPepper, black, 1.5 tsp Chicken stock, home-prepared, 6 cup Tomato Sauce, .5 cup (8 oz can)Beans, red kidney, 1.2 cup (15 oz can)Chickpeas (garbanzo beans), 1.2 cup (15 oz can)Whole Wheat Spaghetti, cooked (pasta), 227 grams (1/2 pound)Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook
Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.
Add stock, tomato sauce, beans and chickpeas, then bring soup to a boil. Stir penne into soup, cook a minute or so then stir in chicken and simmer 5-6 minutes more.
Ladle soup into bowls
Number of Servings: 6
Recipe submitted by SparkPeople user CORTON.
Add stock, tomato sauce, beans and chickpeas, then bring soup to a boil. Stir penne into soup, cook a minute or so then stir in chicken and simmer 5-6 minutes more.
Ladle soup into bowls
Number of Servings: 6
Recipe submitted by SparkPeople user CORTON.
Nutritional Info Amount Per Serving
- Calories: 321.6
- Total Fat: 8.8 g
- Cholesterol: 14.1 mg
- Sodium: 1,215.3 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 9.3 g
- Protein: 16.9 g
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