Directions:
- In a large saucepan or Dutch oven, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes.
- Stir in the flour, basil, oregano and pepper until blended.
- Gradually add broth and tomatoes.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 hour.
- Return to a boil; stir in the pasta.
- Reduce heat; simmer, uncovered for 12-15 minutes or until pasta is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.26 Kcal (864 kJ) | ||
| Calories from fat | 68.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 12% | |
|---|---|---|---|
| Cholesterol | 36.51mg | 12% | |
| Sodium | 237.75mg | 10% | |
| Potassium | 311.8mg | 7% | |
| Total Carbs | 21.19g | 7% | |
| Sugars | 3.04g | 12% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 13.54g | 27% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 5% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 135.88 Kcal (569 kJ) | ||
| Calories from fat | 44.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 12% | |
|---|---|---|---|
| Cholesterol | 24.05mg | 12% | |
| Sodium | 156.63mg | 10% | |
| Potassium | 205.41mg | 7% | |
| Total Carbs | 13.96g | 7% | |
| Sugars | 2g | 12% | |
| Dietary Fiber | 1.45g | 9% | |
| Protein | 8.92g | 27% | |
| Vitamin C | 2.9mg | 7% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.5mg | 5% | |
| Calcium | 23.6mg | 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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