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    You are in: Home / Recipes / Chicken Minestrone Soup Recipe
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    Chicken Minestrone Soup

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    Jeanie Pemberton's Note:

    My son-in-law has renamed this soup "Chewy Chicken Soup." The flavor is great and the torn chicken meat gives the soup a different texture. (A chewy texture) An excellent soup to serve with warm breadsticks. For a soup lower in fat, substitute 5 cups chicken boullion for the water used to cook chicken.

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    Serves: 12-14



    Units: US | Metric


    1. 1
      In dutch oven, combine chicken, water and baby celery w/leaves. Bring to a boil. Cover and simmer for 4-5 hours. (This first step can be done in the crock pot, and you don't need quite as much water.) Remove chicken and celery from water. Discard skin, bones & celery. Tear chicken apart. Set aside.
    2. 2
      If desired, remove some or all of the fat from water. If needed, add water and boullion cube to make 5 cups broth.
    3. 3
      In small saucepan, boil 1/2 cup Acini di Pepe Pasta in water for 10 minutes. Drain and set aside.
    4. 4
      Combine all ingredients but the pasta and cheese in a dutch oven. Bring to a boil. Reduce heat. Cover. Simmer for 30 minutes adding in the pasta in the last 5 minutes.
    5. 5
      Top each 1 cup serving with 1 Tbsp of Shredded Parmesan Cheese.

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    Nutritional Facts for Chicken Minestrone Soup

    Serving Size: 1 (375 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 205.3
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 3.6 g
    Cholesterol 46.8 mg
    Sodium 1017.4 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 2.0 g
    Sugars 4.3 g
    Protein 15.1 g

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