Directions:
- Place chicken in 12 inch skillet. Add 1 carton of broth and heat to boiling.
- Reduce heat, cover and simmer 20 minutes or until juice of chicken is clear when thickest part is cut.
- Meanwhile, in 5 quart stockpot, heat oil over medium heat.
- Add onion, carrot and celery.
- Cook 8-10 minutes, stirring occasionally until vegetables are tender.
- Drain chicken, reserving broth and set chicken aside.
- Strain broth and add to vegetables.
- Stir remaining carton of broth, tomatoes, salt, pepper and bay leaf into stockpot and heat to boiling.
- Stir in pasta. Reduce heat, cover and simmer 15 minutes.
- Shred or cut chicken into bite size pieces and add to soup.
- Stir in greens just until wilted and remove bay leaf.
- Serve with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 564.67 Kcal (2364 kJ) | ||
| Calories from fat | 160.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.82g | 27% | |
|---|---|---|---|
| Cholesterol | 138.53mg | 46% | |
| Sodium | 2701.72mg | 113% | |
| Potassium | 1121.64mg | 24% | |
| Total Carbs | 45.31g | 15% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 7.62g | 30% | |
| Protein | 59.8g | 120% | |
| Vitamin C | 11.7mg | 19% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.7mg | 26% | |
| Calcium | 201.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 103.64 Kcal (434 kJ) | ||
| Calories from fat | 29.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 27% | |
|---|---|---|---|
| Cholesterol | 25.43mg | 46% | |
| Sodium | 495.89mg | 113% | |
| Potassium | 205.87mg | 24% | |
| Total Carbs | 8.32g | 15% | |
| Sugars | 1.3g | 28% | |
| Dietary Fiber | 1.4g | 30% | |
| Protein | 10.98g | 120% | |
| Vitamin C | 2.1mg | 19% | |
| Iron | 0.9mg | 26% | |
| Calcium | 37mg | 20% | |
* 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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