Chicken, Vegetable and Macaroni Soup

RECIPESPLUS
10Ingredients
40Minutes
600Calories

Ingredients

US|METRIC
  • 2 pounds chicken wings
  • 2 teaspoons chicken stock powder
  • 2 medium carrots (finely chopped)
  • 3 bay leaves (dried)
  • 1 pinch ground nutmeg
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 2 ounces macaroni (small)
  • 2 tablespoons flat leaf parsley (chopped)
  • garlic bread (to serve)
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    Directions

    1. Combine chicken, 10 cups of cold water, stock powder, carrot, celery, bay leaves and nutmeg in a large pot over moderately high heat. Bring to a boil. Reduce heat. Simmer, occasionally skimming surface with a large metal spoon, for 20 mins or until chicken is tender and falling off bone. Remove and cool 15 mins.
    2. Using a slotted spoon, remove chicken from soup and remove and discard bones and skin. Shred chicken meat. Return chicken to cooking liquid. Bring to a boil over moderate heat. Reduce heat. Add corn, peas and pasta and simmer, uncovered, 6-8 mins or until pasta is tender. Remove from heat.
    3. Stir parsley into soup. Ladle into serving bowls. Serve with garlic bread.
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    NutritionView More

    600Calories
    Sodium16% DV390mg
    Fat57% DV37g
    Protein88% DV45g
    Carbs7% DV20g
    Fiber12% DV3g
    Calories600Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol175mg58%
    Sodium390mg16%
    Potassium560mg16%
    Protein45g88%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A120%
    Vitamin C20%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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