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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|Serving Size: 1 Serving (2054g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 390
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