Chicken Soup with Whole Wheat Spaghetti and Vegetables
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Soup with Whole Wheat Spaghetti and Vegetables calories by ingredient
Introduction
A tasty, low fat, chicken soup recipe. for a cold Day A tasty, low fat, chicken soup recipe. for a cold DayNumber of Servings: 4
Ingredients
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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
Directions
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.