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Chicken Vegetable Soup with Pasta
- prep: 20 min
- cook: 25 min
- total: 45 min
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SaveIngredients
- 2 tablespoons olive oil (divided)
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 pound chicken breast or tenders
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1 large carrot, peeled and cubed into very small cubes
- 5 medium tomatoes, chopped
- 1 can (15 oz) red kidney beans, drained
- 3 cups fresh spinach
- 4 garlic cloves, minced
- 4 cups (32 oz) chicken broth
- 2 cups water
- 1 and 1/2 cups short pasta, such as penne, uncooked
- salt
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 226 % Daily Value *
- Total Fat: 11 g 17.55%
- Saturated Fat: 2 g 10.9%
- Trans Fat: 0 g %
- Cholesterol: 41 mg 13.53%
- Sodium: 1036 mg 43.16%
- Calcium: 47 mg 4.68%
- Potassium: 198 mg 5.65%
- Magnesium: 0 mg 0%
- Iron: 2 mg 9.03%
- Zinc: 0 mg 0%
- Total Carbohydrate: 13 g %
- Dietary Fiber: 3 g 13.3%
- Sugar: 2 g
- Protein: 18 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 20.39%
- Vitamin C 31%
- Vitamin D 0.57%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
