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

    Chicken, Vegetables, and Pasta Soup. Photo by VickyJ

    1/2 Photos of Chicken, Vegetables, and Pasta Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    *Asha*'s Note:

    I love soups and during fall and winter I eat them 3-4 times a week. I always look for tasty, quick, and comforting recipes. This one you can change to whatever veggies you have on hand. But this is my favorite combination.

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    Units: US | Metric


    1. 1
      Finely dice the chicken, discarding any skin.
    2. 2
      Heat the oil and quickly saute the chicken and vegetables until they are lightly colored.
    3. 3
      Stir in the stock and herbs. Bring to a boil and add pasta. Return to boil, cover, and simmer for 15 minutes.
    4. 4
      Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.

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    Ratings & Reviews:

    • 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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    Read All Reviews (4)


    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
    Total Fat 15.2 g
    Saturated Fat 3.3 g
    Cholesterol 54.4 mg
    Sodium 101.7 mg
    Total Carbohydrate 33.7 g
    Dietary Fiber 3.9 g
    Sugars 4.9 g
    Protein 23.6 g

    The following items or measurements are not included:

    low-sodium low-fat chicken broth

    dried herbs

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