Chicken and Spaghetti Soup

Chicken and Spaghetti Soup
Tom Schierlitz
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preparation
15
minutes
cooking
30
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
2
carrots, chopped
1
small onion, chopped
1
stalk celery, chopped
4
cups
low-sodium chicken broth
kosher salt and black pepper
4
ounces
spaghetti (1/4 box), broken
2
cups
shredded cooked chicken
2
tablespoons
fresh dill

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and celery and cook until softened, 3 to 4 minutes.
  2. Add the chicken broth and 4 cups water to the pan, season with ¾ teaspoon salt and ¼ teaspoon pepper, and bring to a boil. Add the spaghetti, reduce heat, and simmer until tender, 8 to 10 minutes.
  3. Stir in the chicken. Sprinkle with dill and additional pepper.
Charlyne Mattox, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories 337
  • Fat 11 g
  • Sat Fat 2 g
  • Cholesterol 65 mg
  • Sodium 585 mg
  • Protein 30 g
  • Carbohydrate 27 g
  • Sugar 4 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 35 mg
What does this mean? See Nutrition 101.

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