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Tuesday, March 13 2018

There is nothing better than a comforting foods like homemade chicken soup. These delicious chicken soup recipes spice up classic chicken soup with vegetables, pasta, and plenty of bold flavors.

INGREDIENTS
1/2 - cup chopped onion
1/2 - cup chopped carrot
1/2 - cup chopped red sweet pepper
1 - clove garlic, minced
1 - tablespoon olive oil
4 - cups reduced-sodium chicken broth
2 - cups chopped cooked chicken
2 - cups cooked pasta (such as campanelle or gemelli)
4 - cups fresh baby spinach
2 - tablespoons snipped fresh Italian parsley
Salt and black pepper


DIRECTIONS
In a large saucepan cook onion, carrot, sweet pepper, and garlic in hot oil over medium heat 5 minutes, stirring frequently.
Stir in broth and chicken. Bring to boiling; reduce heat. Simmer, covered, 5 to 10 minutes or until vegetables are tender.
Stir in cooked pasta and heat through


Add baby spinach and parsley to soup; cook 1 to 2 minutes more. Season to taste with salt and black pepper.


FROM THE TEST KITCHEN


VEGETABLE AND RICE SOUP WITH SWEET POTATOES:


Prepare as directed, except substitute 1 cup chopped, peeled sweet potato for the red sweet pepper, 2 teaspoons minced fresh ginger for the garlic, and 1 1/2 cups cooked white rice for the pasta. Omit chicken and spinach.

Nutrition analysis per serving: 168 calories, 6 g protein, 28 g carbohydrate. 4 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g fiber, 4 g total sugar, 149% Vitamin A, 11% Vitamin C, 586 mg sodium, 5% calcium, 10% iron

CHICKEN AND BARLEY SOUP WITH KALE:
Prepare as directed, except add 1 cup cubed fresh butternut squash in Step 1. Add 1/4 teaspoon each ground coriander, ground cumin, and ground turmeric and a dash cayenne pepper in Step 2. Substitute 1 cup cooked barley or rice for the pasta and finely chopped Tuscan kale or Swiss chard leaves for the spinach. Omit parsley.

Nutrition analysis per serving: 299 calories, 28 g protein, 27 g carbohydrate, 10 g total fat (2 g sat. fat), 62 mg cholesterol, 6 g fiber, 5 g total sugar, 272% Vitamin A, 192% Vitamin C, 655 mg sodium, 17% calcium, 20% iron

NUTRITION FACTS (Chicken and Vegetable Soup with Pasta)
Per serving: 320 kcal , 9 g fat (2 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 62 mg chol. , 672 mg sodium , 29 g carb. , 3 g fiber , 4 g sugar , 29 g pro.

Posted by: AT 12:33 pm   |  Permalink   |  0 Comments  |  Email
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