“This is the season to be stocking up on your pantry supplies for Chicken Soup.....Colds and Flu travel so quickly from one family member to the next.....Chicken Soup has to be a winter staple. Healthy...Low Salt..Low Fat Dietary Exchanges per serving: 1/2 starch, 3 very lean meat Carbohydrate choices: 1”
READY IN:
50mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken, water, broth, carrot, onion, and celery in a one-gallon pot and bring to a boil.
  2. Cook until chicken is no longer pink (about 15 minutes).
  3. Remove chicken and skim any fat from broth (or refrigerate broth for 2 to 3 hours and then skim fat).
  4. Dice chicken into bite-size pieces.
  5. Return chicken to the skimmed broth along with all remaining ingredients.
  6. Place over high heat and return to a boil.
  7. Reduce heat to medium-high and boil gently until pasta is cooked (3 to 5 minutes).
  8. Serve right away; the pasta will continue to absorb liquid if the soup is left simmering.

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