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Ingredientes
- 6 c. low-fat low-sodium chicken broth
- 1 x carrot diced
- 1/2 c. diced onion
- 1/2 c. diced celery
- 2 sprg thyme
- 3 sprg parsley
- 3 x black peppercorns
- 2 x garlic cloves
- 6 ounce cooked chicken cubed
- 1 c. cooked penne pasta
- 1 1/2 c. spinach leaves torn, stems removed Freshly-grnd black pepper to taste
- 1 dsh salt (optional)
Direcciones
- Heat the broth with the carrot, onion, and celery in a stockpot over medium heat for 10 min.
- Bundle together the thyme, parsley, peppercorns, and garlic in a piece of cheesecloth. Bring the soup to a boil, lower the heat to simmer, and cook for 20 min.
- Add in the chicken, pasta, and spinach and cook for 5 min. Remove the cheesecloth, add in pepper and salt, and serve.
- This recipe yields 6 servings.
- Serving size: 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 36 | 17% |
| Total Fat 4.04g | 5% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 989mg | 41% |
| Potassium 309mg | 9% |
| Total Carbs 33.14g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.53g | 2% |
| Protein 10.57g | 17% |
