Directions:
- Saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot.
- Add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper.
- Simmer 2 hours, stirring occasionally.
- Remove bay leaves.
- Divide soup in half, leave half in the soup pot and puree the other half in a food processor.
- Add the pureed soup back to the soup pot and stir. Add shredded chicken and parsley.
- Simmer 30 minutes.
- While the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. Drain and toss with olive oil until lightly coated.
- Ladle soup into individual bowls and add macaroni to taste. Add parmesan cheese to taste and enjoy! (number of servings is approximate).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.47 Kcal (2414 kJ) | ||
| Calories from fat | 128.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.29g | 22% | |
|---|---|---|---|
| Cholesterol | 30.88mg | 10% | |
| Sodium | 1229.71mg | 51% | |
| Potassium | 1256.43mg | 27% | |
| Total Carbs | 84.71g | 28% | |
| Sugars | 19.72g | 79% | |
| Dietary Fiber | 5.93g | 24% | |
| Protein | 29.26g | 59% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 8.7mg | 49% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 68.33 Kcal (286 kJ) | ||
| Calories from fat | 15.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 22% | |
|---|---|---|---|
| Cholesterol | 3.66mg | 10% | |
| Sodium | 145.76mg | 51% | |
| Potassium | 148.92mg | 27% | |
| Total Carbs | 10.04g | 28% | |
| Sugars | 2.34g | 79% | |
| Dietary Fiber | 0.7g | 24% | |
| Protein | 3.47g | 59% | |
| Vitamin C | 2.8mg | 40% | |
| Vitamin A | 0.2mg | 44% | |
| Iron | 1mg | 49% | |
| Calcium | 10.6mg | 9% | |
* 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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