Directions:
- In a Dutch oven, saute the carrots, celery and onion in oil until tender. Stir in the broth, chicken and thyme. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. Stir in parsley. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.35 Kcal (1094 kJ) | ||
| Calories from fat | 107.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.99g | 18% | |
|---|---|---|---|
| Cholesterol | 36.44mg | 12% | |
| Sodium | 1029.55mg | 43% | |
| Potassium | 429.57mg | 9% | |
| Total Carbs | 22.79g | 8% | |
| Sugars | 7.02g | 28% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 13.68g | 27% | |
| Vitamin C | 17.1mg | 28% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 75.55 Kcal (316 kJ) | ||
| Calories from fat | 31.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 18% | |
|---|---|---|---|
| Cholesterol | 10.53mg | 12% | |
| Sodium | 297.62mg | 43% | |
| Potassium | 124.18mg | 9% | |
| Total Carbs | 6.59g | 8% | |
| Sugars | 2.03g | 28% | |
| Dietary Fiber | 0.56g | 8% | |
| Protein | 3.96g | 27% | |
| Vitamin C | 4.9mg | 28% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 4% | |
| Calcium | 30.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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