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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2054g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 390 | ||
Calories from Fat: 107 (27%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 11.9g | 16 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 61.6mg | 19 % | |
Sodium 3043.6mg | 105 % | |
Potassium 1935.8mg | 51 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 12.6g | 50 % | |
Sugars, other 14.5g | ||
Protein 41.9g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.