Boil your chicken in about 2 quarts of water. Add a dash of salt to get the water rolling. Put in a very large stock pot!
While your chicken is cooking, dice, slice & chop up your veggies. Set aside. Once your chicken is done pull it out and let cool. Add your can of chicken broth and let come to a rolling boil. Add 1 TBS of Garlic and 1 tsp of salt. Boil for about 5 minutes at this stage before turning down the heat. Start tossing in your veggies and pasta. Pull the chicken off the bone and toss back into the soup. Add additional water if necessary to keep veggies & chicken covered. Let simmer for 20-30 minutes. Add additional garlic and salt to taste. Soup should be done in the 30 minutes or longer, if you have cut your veggies in bigger chunks.
If you like your broth thick - add some corn starch.
How to add corn starch:
Take 2 Tbs of corn starch and put in a medium bowl
Take hot broth from the soup and slowly mix with the
corn starch. This is key as this will keep it from being lumpy!
Add the corn starch & broth mixture to your soup as it simmers.
If not thick enough, repeat!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (148g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 40 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 23.9mg||7 %|
|Sodium 147.8mg||5 %|
|Potassium 404mg||11 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.7g|
|Protein 6.6g||9 %|
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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: 119
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