Tina's Chicken Soup with Whole Wheat Pasta

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 108.5
  • Total Fat: 0.4 g
  • Cholesterol: 13.7 mg
  • Sodium: 477.2 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 7.7 g

View full nutritional breakdown of Tina's Chicken Soup with Whole Wheat Pasta calories by ingredient

Number of Servings: 10


    whole chicken breast, skin removed
    1 medium yellow onion
    4 quarts water
    4 stalks celery, cut in 1/2" chunks
    6 carrots, thickly sliced
    1 14.5 oz. can diced tomatoes
    1 tsp. salt
    6 oz. whole wheat elbow pasta, cooked and drained


Place chicken in water in 6 quart sauce pan; peel and slice onion in quarters. Bring to a boil, skim off any fat that rises to the top; cover and simmer about an hour and a half. Remove chicken to a collander. Add remaining ingredients except pasta, bring back a boil. Simmer for 20 to 30 minutes, until vegetables are cooked but still firm. While vegetables are cooking, shred chicken into bite-sized pieces.

Once vegetables are cooked, turn off heat and add shredded chicken and pasta.

Makes about 10 servings of 1.5 cups each.

Number of Servings: 10

Recipe submitted by SparkPeople user TINATC26.

Member Ratings For This Recipe

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    Very Good
    Excellent! The second time I made this, I added a second can of tomatoes-no salt added, a box of frozen spinach and substituted a can of broth-low sodium-for water. A splash of Tabsaco, tarragon, thyme, and minced garlic adds more flavor. I like it hot! - 2/23/10