Chicken and Spaghetti Soup

chicken-spaghetti-soup
Photo by Tom Schierlitz
Chicken and Spaghetti Soup 3.2 126 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 337 calories
    • 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

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.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.Stir in the chicken. Sprinkle with dill and additional pepper.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 2 carrots, chopped
  3. Check 1 small onion, chopped
  4. Check 1 stalk celery, chopped
  5. Check 4 cups low-sodium chicken broth
  6. Check kosher salt and black pepper
  7. Check 4 ounces spaghetti (1/4 box), broken
  8. Check 2 cups shredded cooked chicken
  9. Check 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.