Country Chicken Vegetable Soup
Recipe grams: 2583.59g/91.1oz
Serves 4 645.90g/22.8oz per serving
Protein: 40%
Carbohydrates: 26%
Fat: 34%
INGREDIENTS
1 lb CHICKEN BREAST, BONELESS
2 tbsp OLIVE OIL
1 large CARROT, RAW
1 small ONION, RAW
1 clove GARLIC, RAW
2 medium stalk CELERY, RAW
46 oz BROTH, CHICKEN, 99% FAT FREE
8 fl oz WATER, MUNICIPAL
1/8 tsp PEPPER, BLACK, GROUND
1 cup MACARONI, DRY, ENRICHED, small shells
2 cups MIXED VEGETABLES, FROZEN
2 tbsp PARSLEY, RAW
DIRECTIONS
Cut chicken into 1/2-inch pieces and cook in hot oil until lightly browned. Remove. Place peeled and chopped carrot, chopped
onion and celery, and minced garlic in pan. Cook and stir until tender but not browned. Add broth, water, and pepper. Bring to
a boil. Stir in pasta. Cook uncovered 10 minutes, stirring occasionally. Add remaining ingredients and chicken. Cook about 4
minutes or until vegetables are tender.
