This Italian soup features Ditalini macaroni, Or small elbow macaroni, Canned chicken broth, Tomatoes — seeded, And cut into chunks. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Chicken-Vegetable Soup
Description
This Italian soup features Ditalini macaroni, Or small elbow macaroni, Canned chicken broth, Tomatoes -- seeded, And cut into chunks. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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1. In large pot of salted boiling water, cook pasta until a dente. Drain and refresh under cold water; reserve. 2. In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic. Cover and bring to boil. Reduce heat to a simmer and cook, uncovered, for 15 minutes. Add chicken, basil, salt and pepper. Cook 2 minutes. Stir in olive oil. Serve hot or at room temperature. Gail Shermeyer
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shredded roast chicken -- optional
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grated parmesan cheese -- optional
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1510.2kcal
- % Daily Value *
- Total Fat 84.3g130%
- Saturated Fat 22.1g111%
- Cholesterol 395.8mg132%
- Sodium 8125.1mg339%
- Total Carbohydrate 42.5g15%
- Dietary Fiber 11.6g47%
- Sugars 9.8g
- Protein 129.8g260%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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