14Ingredients
90Calories
115Minutes

Ingredients

  • 3 pounds chicken
  • 1 onion (cut into thick slices)
  • 5 stalks celery (thickly sliced)
  • 1 tablespoon salt
  • 1 teaspoon fresh basil leaves (packed)
  • 1 teaspoon ground black pepper (coarse)
  • 5 carrots (sliced)
  • 1 yellow squash (thinly sliced)
  • 1 zucchini (thinly sliced)
  • 1 pound fresh mushrooms (sliced)
  • 1 red bell pepper (sliced)
  • 12 ounces pasta (fresh tortellini)
  • 2 tablespoons chicken soup base
  • 2 cups egg noodles (uncooked)
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NutritionView more

90Calories
Sodium9%DV210mg
Fat2%DV1.5g
Protein18%DV9g
Carbs3%DV10g
Fiber4%DV<1g

PER SERVING *

Calories90Calories from Fat10
% DAILY VALUE*
Total Fat1.5g2%
Saturated Fat0g0%
Trans Fat
Cholesterol25mg8%
Sodium210mg9%
Potassium220mg6%
Protein9g18%
Calories from Fat10
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber<1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

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

Reviews(1)

Yummly User
Judith C. 28 May 2015
This soup is perfect to keep warm on a rainy day or chase away a stuffy nose. It can be made in advance and frozen for an easy weeknight meal, and it will even taste better leftover. Chicken is cooked slowly with celery, onion and basil, infusing delicious flavor into this stew. The gentle cooking process makes for tender chicken, and will meld the flavors of whatever vegetables you have on hand. Carrots and root vegetables can withstand more cooking time, but make sure to add the more delicate zucchini and mushrooms near the end of cooking. Add a variety of fresh or dried herbs to taste.