Directions:
- In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink.
- Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
- Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.98 Kcal (1461 kJ) | ||
| Calories from fat | 257.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.56g | 44% | |
|---|---|---|---|
| Cholesterol | 59.46mg | 20% | |
| Sodium | 873.97mg | 36% | |
| Potassium | 387.69mg | 8% | |
| Total Carbs | 12.81g | 4% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 8.26g | 17% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 110.7 Kcal (463 kJ) | ||
| Calories from fat | 81.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 44% | |
|---|---|---|---|
| Cholesterol | 18.86mg | 20% | |
| Sodium | 277.22mg | 36% | |
| Potassium | 122.97mg | 8% | |
| Total Carbs | 4.06g | 4% | |
| Sugars | 1.05g | 13% | |
| Dietary Fiber | 0.85g | 11% | |
| Protein | 2.62g | 17% | |
| Vitamin C | 6.2mg | 32% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.3mg | 5% | |
| Calcium | 12.3mg | 4% | |
* 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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