Ready in 45 minutes
This is a wonderful, satisfying and filling soup. Great to serve with just a salad. You can vary this in lots of ways depending on what you have on hand. I've used edemame in place of the peas, and a can of creamed corn in place of the frozen corn, both with good results. Just don't eliminate the parsley. For me, parsley is essential to chicken soup!
Bring broth to a boil in a 4 quart saucepan over high heat. Add carrots and celery. Reduce heat; cover and simmer 8 minutes or until vegetables are crisp- tender.
Add peas, corn, and chicken; cover and simmer about 4 minutes longer or until vegetables are tender.
Stir in macaroni, pepper, and parsley; heat through.
Makes 2 quarts (8 cups) for 4 servings.
Per serving with canned broth: 248 calories, 27 g protein, 30 g carbohydrates, 3 g fat, 63 mg cholesterol, 1, 210 mg sodium.
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