Chicken Soup
I have shared this with neighbors and friends who have been a bit under-the-weather, to praise!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 5 cups chicken broth
- 3 carrots peeled and cut into 1/4-inch pieces
- 1 stalk celery cut into 1/4-inch pieces
- 2 cups cooked chicken cut into bite-size pieces
- 3/4 cup small pasta shapes cooked as lablel directs
- Carbohydrate 18.7626066666667 g
- Cholesterol 4846.4 mg
- Fat 962.269373333333 g
- Fiber 5.78166658894221 g
- Protein 1219.2252 g
- Saturated Fat 275.04383 g
- Serving Size 1 1 Serving (6636g)
- Sodium 4681.23266666667 mg
- Sugar 12.9809400777245 g
- Trans Fat 82.84532 g
- Calories 13937 calories
1. Remove and discard fat from broth. 2. In 3-quart saucepan, combine carrots, celery, broth, and salt; heat to boiling over high heat. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Stir in chicken and pasta; heat through. Makes about 6 1/2 cups or 6 first-course settings.
