Dinner

Chicken Soup with Whole Wheat Spaghetti and Vegetables is for Dinner.

Chicken Soup with Whole Wheat Spaghetti and Vegetables takes several minutes to prepare.

Chicken Soup with Whole Wheat Spaghetti and Vegetables takes several minutes to cook.

Chicken Soup with Whole Wheat Spaghetti and Vegetables makes 4 servings.

The ingredients for Chicken Soup with Whole Wheat Spaghetti and Vegetables are:

Ingredients:

Pam Organic Olive Oil Cooking Spray, 0.27 gram(s)
* Pepper, black, 0.50 tsp
* Tarragon, ground, 1 tsp
* Carrots, raw, 3 large (7-1/4" to 8-1/2" long)
* Celery, raw, 3 stalk, large (11"-12" long)
* Garlic, 3 tsp
* Onions, raw, 1 small
* College Inn Fat Free & Low Sodium Beef Broth 50% less sodium, 4 cup
* College Inn Chicken Broth, 2 cup
* Chicken Breast, boneless, no skin, 6 oz
* Mrs. Dash Salt Free Original Seasoning Blend, 2 tsp
* Barilla Whole Grain Spaghetti, 2 oz

Here is how you make Chicken Soup with Whole Wheat Spaghetti and Vegetables:

The day before I cooked the chicken in the oven by first coating it with a little Pam olive oil spray and ground black pepperThe next day peel the vegetables and chopped them to the size you prefer for a soup. Add the canned broth to a soup pot and toss in the vegetables. Put on high heat until it begins to boil and then turn down to a simmer. Add the herbs.Dice the chicken into bite size pieces and add to the pot. Break your spaghetti into 1 inch sections and when the vegetables are just getting tender add it to the soup. When the spaghetti is cooked to your liking the soup is done. Makes 4: 1 1/2 C servingsNumber of Servings: 4Recipe submitted by SparkPeople user RYDESSIA.

The nutritional information for Chicken Soup with Whole Wheat Spaghetti and Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 151.9

• Total Fat: 1.7 g
• Cholesterol: 22.7 mg
• Sodium: 1,082.5 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 4.3 g
• Protein: 15.3 g

The dietary needs meet for Chicken Soup with Whole Wheat Spaghetti and Vegetables is Low Fat