Directions:
- 1. Boil and drain the spaghetti noodles per directions, set aside.
- 2. Add the olive oil, garlic, salt, and zucchini to a medium sauce pan and sweat until fragrant and the zucchini begins to look cooked. (Be careful not to overcook the zucchini or it will fall apart in the soup). Set aside.
- 3. Add the Pinot Grigio to the medium sauce pan, scrape the drippings, and flambe (set on fire). You're burning off the alcohol here, so it's a pretty important step.
- 4. In a soup pot combine all the ingredients and heat to serving temperature. Enjoy.
- Tip #1: Don't be scared of the canned bamboo, the chicken and Pinot blend well with it's flavor and everything compliments well. IF, however, you're more traditional replace the bamboo with 1-2 chopped celery stalks.
- Tip #2: How often do you actually get to start something on fire? It looks flashy and is harmless if not done under a window curtain, so don't be afraid of the step.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.98 Kcal (674 kJ) | ||
| Calories from fat | 66.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 11% | |
|---|---|---|---|
| Cholesterol | 11.32mg | 4% | |
| Sodium | 619.33mg | 26% | |
| Potassium | 402.52mg | 9% | |
| Total Carbs | 14.15g | 5% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 10.61g | 21% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 46.85 Kcal (196 kJ) | ||
| Calories from fat | 19.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 11% | |
|---|---|---|---|
| Cholesterol | 3.29mg | 4% | |
| Sodium | 180.24mg | 26% | |
| Potassium | 117.14mg | 9% | |
| Total Carbs | 4.12g | 5% | |
| Sugars | 1.9g | 26% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 3.09g | 21% | |
| Vitamin C | 0.3mg | 2% | |
| Calcium | 4mg | 1% | |
* 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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