Directions:
- Place chicken, water, broth, carrot, onion, and celery in a one-gallon pot and bring to a boil.
- Cook until chicken is no longer pink (about 15 minutes).
- Remove chicken and skim any fat from broth (or refrigerate broth for 2 to 3 hours and then skim fat).
- Dice chicken into bite-size pieces.
- Return chicken to the skimmed broth along with all remaining ingredients.
- Place over high heat and return to a boil.
- Reduce heat to medium-high and boil gently until pasta is cooked (3 to 5 minutes).
- Serve right away; the pasta will continue to absorb liquid if the soup is left simmering.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.39 Kcal (2694 kJ) | ||
| Calories from fat | 73.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 13% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 1927.39mg | 80% | |
| Potassium | 928.36mg | 20% | |
| Total Carbs | 113.21g | 38% | |
| Sugars | 14.18g | 57% | |
| Dietary Fiber | 10.58g | 42% | |
| Protein | 32.35g | 65% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 398.6mg | 2215% | |
| Calcium | 315.3mg | 32% | |
| Amount Per 100 g | |||
| Calories | 28.42 Kcal (119 kJ) | ||
| Calories from fat | 3.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 13% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 11% | |
| Sodium | 85.15mg | 80% | |
| Potassium | 41.01mg | 20% | |
| Total Carbs | 5g | 38% | |
| Sugars | 0.63g | 57% | |
| Dietary Fiber | 0.47g | 42% | |
| Protein | 1.43g | 65% | |
| Vitamin C | 0.7mg | 27% | |
| Iron | 17.6mg | 2215% | |
| Calcium | 13.9mg | 32% | |
* 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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