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Nutrition Facts

Serving Size 1 (418g)

Recipe makes 7 servings

The following items or measurements are not included below:

vegetables

Calories 287
Calories from Fat 81 (28%)
Amount Per Serving %DV
Total Fat 9.0g 13%
Saturated Fat 2.5g 12%
Monounsaturated Fat 3.5g
Polyunsaturated Fat 2.0g
Trans Fat 0.1g
Cholesterol 67mg 22%
Sodium 1112mg 46%
Potassium 535mg 15%
Total Carbohydrate 25.9g 8%
Dietary Fiber 1.5g 5%
Sugars 2.0g
Protein 24.1g 48%

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Jennifer's Spicy Chicken Vegetable Pasta Soup

Recipe #150240 | 55 min | 10 min prep | add private note
(1) RATE IT NOW Print Recipe

By: Ladydaungerous
Jan 3, 2006

This is great when you're getting over having a cold — or at other times, too. If you don't like it too spicy, reduce the amount of cayenne pepper. The salsa is definitely optional. You can alter the recipe a great deal just by changing the vegetable combination. I cook the chicken in the microwave because it's quick and easy. I use canned chicken broth and chop the vegetables fresh, though you could buy the veggies frozen. I buy jars of minced garlic to have on hand for other cooking. Makes a good-sized potful.

SERVES 7 -9 (change servings and units)

Ingredients

Directions

  1. 1
    Heat the broth almost to boiling.
  2. 2
    Add vegetables and seasonings.
  3. 3
    Simmer for maybe half an hour to soften vegetables.
  4. 4
    Add the pasta and chicken.
  5. 5
    Simmer until the pasta and veggies are done.

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Featured Reviews for This Recipe

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From: **Tinkerbell**

On Apr 3, 2008

This was really well liked by the family. DH & DS aren't usually "soup" kinda guys, but neither could deny the simple, yet delicious combination of ingredients. I used a smidge less cayenne but next time will use the full amount. Thanks for a great tasting & easy soup recipe, Ladydaungerous! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.

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