Chicken Soup for the Soul
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Ingredients
- 1 stalk of celery, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 1 cup frozen peas
- 5 1/2 cups of low-sodium chicken broth
- 1 cup cooked chicken, cubed, or canned (drained)
- 1/2 cup uncooked rice, macaroni, or small noodles
Instructions
- Combine celery, carrots, onions, peas, and chicken broth in a pot. Bring to a boil.
- Add chicken and reduce heat.
- Add rice, macaroni, or noodles.
- Simmer on low until rice, macaroni, or noodles are tender and flavors are mixed. Chicken should reach a final internal cook temperature of 165°F as measured with a food thermometer before serving.
Nutrition
| Calories | 244 |
|---|---|
| Protein | 21 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 33 mg |
| Sodium | 314 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Recipe adapted from First Nations Development Institute