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