Directions:
- Press tomatoes through a sieve, using the back of a spoon; discard pulp. Combine tomato juice and chicken broth in a small Dutch oven; bring to a boil. Reduce heat; cover and simmer 30 minutes.
- Return to a boil; add vermicelli. Reduce heat; cover and simmer 15 minutes. Stir in chicken and salt and pepper; heat thoroughly. Ladle into individual soup bowls; sprinkle with parsley and Parmesan cheese. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1504.1 Kcal (6297 kJ) | ||
| Calories from fat | 851.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.64g | 146% | |
|---|---|---|---|
| Cholesterol | 203.48mg | 68% | |
| Sodium | 9399.84mg | 392% | |
| Potassium | 2806.59mg | 60% | |
| Total Carbs | 74.27g | 25% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 71.26g | 143% | |
| Vitamin C | 135.6mg | 226% | |
| Iron | 5mg | 28% | |
| Calcium | 213.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 62.79 Kcal (263 kJ) | ||
| Calories from fat | 35.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 146% | |
|---|---|---|---|
| Cholesterol | 8.49mg | 68% | |
| Sodium | 392.38mg | 392% | |
| Potassium | 117.15mg | 60% | |
| Total Carbs | 3.1g | 25% | |
| Sugars | 0.14g | 13% | |
| Dietary Fiber | 0.04g | 3% | |
| Protein | 2.97g | 143% | |
| Vitamin C | 5.7mg | 226% | |
| Iron | 0.2mg | 28% | |
| Calcium | 8.9mg | 21% | |
* 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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