Boil your chicken in the broth until tender and fully cooked. Not much fat should rise from this. Remove chicken from broth and set to the side.
Add water, boullion, vegetables, and spices to broth. Leave on med to med-hi for 20-30 min.
While the vegetables are cooking, cut chicken to your preference (I like to just break it apart) and add back to soup.
Once vegetables are soft, add pasta to soup to cook for about 10 min. You can serve immediately or refrigerate overnight for full flavor.
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 10|
|Calories from Fat: 14 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 43.1mg||13 %|
|Sodium 481mg||17 %|
|Potassium 480.1mg||13 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 11.3g|
|Protein 19.1g||27 %|
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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: 144
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