Directions:
- In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended.
- Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes.
- Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 9 servings (about 2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.39 Kcal (990 kJ) | ||
| Calories from fat | 67.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 11% | |
|---|---|---|---|
| Cholesterol | 36.51mg | 12% | |
| Sodium | 230.93mg | 10% | |
| Potassium | 308.08mg | 7% | |
| Total Carbs | 27.45g | 9% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 14.69g | 29% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 140.68 Kcal (589 kJ) | ||
| Calories from fat | 40 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 11% | |
|---|---|---|---|
| Cholesterol | 21.73mg | 12% | |
| Sodium | 137.43mg | 10% | |
| Potassium | 183.34mg | 7% | |
| Total Carbs | 16.34g | 9% | |
| Sugars | 1.21g | 8% | |
| Dietary Fiber | 0.85g | 6% | |
| Protein | 8.74g | 29% | |
| Vitamin C | 2.6mg | 7% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17mg | 3% | |
* 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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