Fall Harvest Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 197.1
  • Total Fat: 1.2 g
  • Cholesterol: 24.7 mg
  • Sodium: 596.5 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 15.6 g

View full nutritional breakdown of Fall Harvest Soup calories by ingredient
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Number of Servings: 6


    6+ cups water
    2 cups pureed or canned squash
    2 chicken bullion cubes or no salt added chicken stock in place of 3 cups water
    1 cup sliced carrots
    1-1/2 cups kernel corn
    1-1/2 cups chopped cooked chicken
    1-1/2 cups pasta (elbow macaroni or alphabet)


Bring water and/or broth/stock to a boil; add buillon if not using broth or stock and carrots and pasta. Boil 5 minutes. Whisk in squash, then add corn and chicken. Simmer 10 more minutes. Add salt and pepper to taste, if desired. Add more water, if needed.

Serving Size: Makes approximately 6 servings, depending how thick you make it

Number of Servings: 6

Recipe submitted by SparkPeople user KASDDS.

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