Dinner

Soup--Chicken Vegetable with Shells is for Dinner.

Soup--Chicken Vegetable with Shells takes 10 minutes to prepare.

Soup--Chicken Vegetable with Shells takes 40 minutes to cook.

Soup--Chicken Vegetable with Shells makes 6 servings.

The ingredients for Soup--Chicken Vegetable with Shells are:

Chicken Breast, no skin, 16 ounces (remove)
*Vegetables, Eat Smart Vegetable Stir Fry fresh-cut vegetables, 16 oz (remove)
*Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv, 8 serving (remove)
*Spanish Onion (with all nutri info) 1 Med onion serving, .5 serving (remove)
*Ronzoni Small Shells, 3.5 oz (remove

Here is how you make Soup--Chicken Vegetable with Shells:

Add one quart of water to chicken stock. Add onions and diced chicken breast. Season to taste. I used simple msg-free seasoning salt, and it worked well. Once soup is nearly to a boil add vegetables and pasta. Cook until shells are soft. Six servings at 177 calories per serving.Number of Servings: 6Recipe submitted by SparkPeople user TRABROOKI.

The nutritional information for Soup--Chicken Vegetable with Shells is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 177.0

• Total Fat: 1.2 g
• Cholesterol: 43.8 mg
• Sodium: 667.3 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 2.6 g
• Protein: 22.7 g