Delicious Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Boneless Skinless Chicken Breasts1 tsp olive oil3 Cloves of fresh garlic, chopped1 medium onion1 cup chopped celery1 cup chopped carrots1 cup chopped cabbage1.5 cups whole wheat pasta8 cups 99% fat free chicken broth1 tbsp black pepper1 tbsp ground sage1 tbsp soy sauce
In a large sauce pan heat olive oil over medium-high heat. Add two cloves of garlic, celery, carrots, onion, and cabbage. Sautee 10-15 minutes until onions are tender. Add chicken broth and pasta. Save about 1/4 cup of the broth.
In a seperate pan add the last chopped clove of garlic and the remaining chicken broth. Add your three chicken breasts to pan. Season with ground sage. Brown your chicken breasts on both sides. They do not need to be cooked through. Just add enough liquid to chicken to keep from burning. When sides are brown, take chicken out of pan and cut it into small pieces. Be careful not to burn yourself.
Add the chicken into the pot and cook on medium-low heat until the pasta is tender and the chicken is cooked through. You can cook a little longer on low heat if you wish.
Number of Servings: 8
Recipe submitted by SparkPeople user ASHJOHNSON80.
In a seperate pan add the last chopped clove of garlic and the remaining chicken broth. Add your three chicken breasts to pan. Season with ground sage. Brown your chicken breasts on both sides. They do not need to be cooked through. Just add enough liquid to chicken to keep from burning. When sides are brown, take chicken out of pan and cut it into small pieces. Be careful not to burn yourself.
Add the chicken into the pot and cook on medium-low heat until the pasta is tender and the chicken is cooked through. You can cook a little longer on low heat if you wish.
Number of Servings: 8
Recipe submitted by SparkPeople user ASHJOHNSON80.
Nutritional Info Amount Per Serving
- Calories: 162.7
- Total Fat: 3.3 g
- Cholesterol: 51.4 mg
- Sodium: 690.0 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.1 g
- Protein: 22.7 g
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