Chicken Soup with Whole Wheat Spaghetti and Vegetables
- Number of Servings: 4
Ingredients
Ingredients: Pam Organic Olive Oil Cooking Spray, 0.27 gram(s) * Pepper, black, 0.50 tsp * Tarragon, ground, 1 tsp * Carrots, raw, 3 large (7-1/4" to 8-1/2" long) * Celery, raw, 3 stalk, large (11"-12" long) * Garlic, 3 tsp * Onions, raw, 1 small * College Inn Fat Free & Low Sodium Beef Broth 50% less sodium, 4 cup * College Inn Chicken Broth, 2 cup * Chicken Breast, boneless, no skin, 6 oz * Mrs. Dash Salt Free Original Seasoning Blend, 2 tsp * Barilla Whole Grain Spaghetti, 2 oz
The day before I cooked the chicken in the oven by first coating it with a little Pam olive oil spray and ground black pepper
The next day peel the vegetables and chopped them to the size you prefer for a soup. Add the canned broth to a soup pot and toss in the vegetables. Put on high heat until it begins to boil and then turn down to a simmer. Add the herbs.
Dice the chicken into bite size pieces and add to the pot.
Break your spaghetti into 1 inch sections and when the vegetables are just getting tender add it to the soup.
When the spaghetti is cooked to your liking the soup is done.
Makes 4: 1 1/2 C servings
Number of Servings: 4
Recipe submitted by SparkPeople user RYDESSIA.
The next day peel the vegetables and chopped them to the size you prefer for a soup. Add the canned broth to a soup pot and toss in the vegetables. Put on high heat until it begins to boil and then turn down to a simmer. Add the herbs.
Dice the chicken into bite size pieces and add to the pot.
Break your spaghetti into 1 inch sections and when the vegetables are just getting tender add it to the soup.
When the spaghetti is cooked to your liking the soup is done.
Makes 4: 1 1/2 C servings
Number of Servings: 4
Recipe submitted by SparkPeople user RYDESSIA.
Nutritional Info Amount Per Serving
- Calories: 151.9
- Total Fat: 1.7 g
- Cholesterol: 22.7 mg
- Sodium: 1,082.5 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 4.3 g
- Protein: 15.3 g
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