Quick Spaghetti Chicken Soup
Adapted from
Mr. Food Cooks Pasta
10 servings
| 1 lb ground chicken breast, skinles | 1/2 tsp salt | ||
| 1/2 c onions, chopped | 1/2 tsp black pepper | ||
| 16 ozs frozen mixed vegetables, thawed | 1/4 tsp garlic powder | ||
| 4 c canned tomato juice | 2 tbsps Worcestershire sauce | ||
| 4 c water | 8 ozs spaghetti | ||
| 1 whole chicken bouillon cube | broken into thirds and cooked | ||
| 1 tsp basil |
In a large saucepan, cook chicken and onions until chicken is no longer pink. Stir in the mixed vegetables, tomato juice, water, chicken cube, basil, salt, black pepper, garlic powder, and Worcestershire sauce; bring to a boil. Reduce heat and simmer for 30 minutes. Add cooked spaghetti to the soup mixture; heat through.
| Calories | 141 | %CFF | 11 % | |
| Total Fat | 2 g | Saturated Fat | 0.0 mg | |
| Protein | 13 g | Cholesterol | 26 g | |
| Carbohydrates | 18 g | Sodium | 561 mg | |
| Sugars | 4 g | Fiber | 3 g | |
|
2.3 WW Points | ||||
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Rated by 2 users (4.5)
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