Classic Chicken Soup
$0.00 Cooking Fee
Serving Size: 12 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 4
Instructions
- Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
- Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
- Add the chicken stock, chicken, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
- Remove chicken breast(s) from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
- Add pepper; stir in parsley. Adjust seasonings if desired.
Cook Times
Ingredients
Ingredients
- 8 ounce whole wheat elbow pasta or any small whole wheat pasta
- 2 tablespoon extra virgin olive oil
- 3 ounce red onion diced
- 1 clove garlic finely chopped
- 4 cup low sodium chicken stock
- 1 cup water
- 1 pound boneless skinless chicken breast
- 1 each large carrot
- 2 rib celery
- ⅓ teaspoon freshly ground black pepper
- 2 teaspoon Italian parsley chopped
Cooking Tools Required
Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in microwave on high power until desired temperature is reached.
Nutrition
Calories: 439kcal | Carbohydrates: 48g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 227mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg
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