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Chicken and Spaghetti Soup

Chicken and Spaghetti Soup
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Serves 4| Hands-On Time: | Total Time:



  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.

Nutritional Information

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

Quick Tip

For a grown-up take on this kid-friendly soup, substitute fennel for the celery and use its feathery fronds in place of the dill.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.