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    You are in: Home / Recipes / Chicken, Vegetables, and Pasta Soup Recipe
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    Chicken, Vegetables, and Pasta Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 29, 2007

      Nice and easy soup. I used carrots, peas and corn.I usually make chicken stock but didn't have any this time so I used chicken bujon cube. Thanks for recipe Asha.

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    • on May 28, 2007

      Tasty, tasty & very tasty! This is a great, easy-to-make soup! I used frozen mixed vegetables instead of the carrots & added with the broth. For my 2 tsp of herbs, I used 1 tsp of basil & 1 tsp of rosemary and for my pasta, I used half orzo & half spaghetti (broken into small pieces). We were very pleased with the flavour - it was somewhat of a debate to see who gets to take the leftovers for lunch tomorrow.

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    • on February 23, 2007

      Hello Asha! :) This was so simple to make and soooooooo delicious. I've been staying in NY for the last month, so this soup sure tasted good on a cold, wintery day. The only different thing I did was use egg noodles, instead of small-shaped pasta. I will definitely make this again! Thank you!

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    • on February 05, 2006

      Perfect Winter Soup! This is like a very comforting chicken noodle soup. I actually threw in some extra veggies that I had that needed to be used up. I used half cauli and half broccoli! Thanks Asha for a fabulous soup!!

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    Nutritional Facts for Chicken, Vegetables, and Pasta Soup

    Serving Size: 1 (257 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 367.6
     
    Calories from Fat 137
    37%
    Total Fat 15.2 g
    23%
    Saturated Fat 3.3 g
    16%
    Cholesterol 54.4 mg
    18%
    Sodium 101.7 mg
    4%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.9 g
    19%
    Protein 23.6 g
    47%

    The following items or measurements are not included:

    low-sodium low-fat chicken broth

    dried herbs

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