Directions:
- Place chicken in 12 skillet. Add 1 carton of chicken broth. Heat to boiling. Reduce heat;cover and simmer 20 mins or till juice of chicken is clear when cut in center of thickest part.
- Meanwhile,in 5Qt. stockpot, heat oil over med. heat. Add onion,carrot and celery;cook 8 to 10 mins,stirring occasionally until vegetables are tender.
- Drain chicken,reserving broth;set chicken aside. Strain broth;add broth to vegetables. Stir remaining carton of chicken broth ,the tomatoes,salt,pepper and bayleaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat;cover and simmer 15 mins.
- Shred or cut chicken into bite-sized pieces;add to soup Stir in greens just till wilted. remove bayleaf. Serve with a sprinkle of additional freshly ground pepper. and the cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.82 Kcal (837 kJ) | ||
| Calories from fat | 62.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 11% | |
|---|---|---|---|
| Cholesterol | 83.21mg | 28% | |
| Sodium | 636.71mg | 27% | |
| Potassium | 540.66mg | 12% | |
| Total Carbs | 8.98g | 3% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 26.68g | 53% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 49.1mg | 273% | |
| Calcium | 142.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 76.53 Kcal (320 kJ) | ||
| Calories from fat | 23.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 11% | |
|---|---|---|---|
| Cholesterol | 31.87mg | 28% | |
| Sodium | 243.85mg | 27% | |
| Potassium | 207.06mg | 12% | |
| Total Carbs | 3.44g | 3% | |
| Sugars | 0.76g | 8% | |
| Dietary Fiber | 0.79g | 8% | |
| Protein | 10.22g | 53% | |
| Vitamin C | 4.8mg | 21% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 18.8mg | 273% | |
| Calcium | 54.7mg | 14% | |
* 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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