Chicken Soup with Veggies

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 163.7
  • Total Fat: 3.4 g
  • Cholesterol: 13.8 mg
  • Sodium: 255.0 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 10.7 g

View full nutritional breakdown of Chicken Soup with Veggies calories by ingredient
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A quick, simple use for homemade stock. A quick, simple use for homemade stock.
Number of Servings: 9


    1 T olive oil
    1.5 cups chopped celery
    .5 cups chopped carrot
    1 medium onion, chopped
    6 cloves garlic, minced

    4 cups homemade chicken stock
    4 cups water
    1 pre-cooked chicken breast, cut into small pieces
    1 package frozen chopped spinach
    2 cups Barilla Plus elbows
    salt and pepper to taste


In a soup pot, heat the oil and saute the vegetables until limp. Add the homemade stock and water, along with any seasonings you may like (I use parsley and thyme.) Bring to a boil. Add the chicken, then the frozen spinach. Cook, stirring, until the spinach is completely unfrozen. Add the pasta, cook according to the instructions on the box. When pasta is done to your liking, remove soup from heat, salt and pepper to taste, and serve.

Notes: This recipe counts on homemade stock, which has a much deeper flavor than the stuff from a can. You may wish to decrease the pasta to 1.5 cups because as written this recipe makes a fairly thick mixture without much broth. Alternately you could increase the stock if you have more.

Number of Servings: 9.5

Recipe submitted by SparkPeople user FOURINFALL.

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