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Chicken Vegetable Soup | ||||||||||
Course : Chicken Serves: 8 (1-1/2 cup) |
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Ingredients:
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Preparation / Directions:Direction: In large saucepan or Dutch oven, combine chicken, chicken broth, onion, celery, sage, salt and pepper. Bring to boil; reduce heat to medium. Stir in pasta and vegetables (cut up any large vegetable pieces). Cook uncovered 7 to 10 minutes or until pasta is tender and vegetables are crisp-tender, stirring occasionally.
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Nutritional Information:134 Calories (kcal); 2g Total Fat; (17% calories from fat); 15g Protein; 11g Carbohydrate; 30mg Cholesterol; 450mg Sodium | ||||||||||