Chicken Veggie Soup With Mini Pasta Shells

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 225.0
  • Total Fat: 2.0 g
  • Cholesterol: 13.2 mg
  • Sodium: 233.3 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 10.6 g

View full nutritional breakdown of Chicken Veggie Soup With Mini Pasta Shells calories by ingredient
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Introduction

This is a good way to use up fresh vegetables and frozen chicken breasts. Makes a warm and satisfying meal. This is a good way to use up fresh vegetables and frozen chicken breasts. Makes a warm and satisfying meal.
Number of Servings: 8

Ingredients

    Water, tap, 8 cup (8 fl oz)
    Baby Carrots, raw, 12 medium
    Onions, raw, 1 small
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
    *Better than Boullion Chicken Base, 2 tsp
    *Knorr boullion, chicken, 1 cube
    Chicken Breast, no skin, 6 ounces
    Pasta Shells, Small, 7 oz

Directions

Put water, raw chicken breasts, carrots, chopped onion, celery and boullion into pot. Boil until until chicken breast is cooked through, about 20 minutes.

Remove chicken from pot and cut into small pieces. Return to pot; return to boiling.

Mix in shells. Boil approximately 10-12 minutes, or until noodles taste tender, but not overdone.

Serving Size: 8 1 cup portions

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