Chicken and Pasta
A kid-friendly meal of pasta with chicken, carrots, and celery in chicken broth.
Servings: 12 Cups
Calories: 178kcal
Equipment
Ingredients
- 8 cups chicken broth
- 1 cup carrot slices about 1 large carrot or 2 medium
- 1 cup celery slices about 4 stalks
- 2 cups cooked chicken meat diced
- 2 cups acini di pepe or Israeli couscous
Instructions
- Add chicken broth, celery, and carrots to a large saucepan.
- Bring to a boil.
- Add the chicken and the pasta to the pan and reduce heat to a slow boil.
- Continue to cook for 10 to 12 minutes or until the pasta is done.
- Remove from the heat and cover with a lid and allow to sit for 10 to 15 minutes or until the pasta is soaked up most of the liquid.
- Remove the lid and stir. Serve while hot.
Notes
- Uncooked chicken can be used, simmer it in the broth until 160°F. Remove from the broth and allow it to cool. Once cool, dice or shred 3 cups of chicken meat.
- Slice carrots to about 1/4" thick so that they will cook in the same amount of time as the pasta. Thicker sliced vegetables will require 5 to minutes of cooking before adding the pasta.
- Do not add additional pasta, the pasta will swell and absorb most of the liquid.
- Decrease pasta to 1 cup for a thinner soup.
Nutrition
Serving: 1cup | Calories: 178kcal | Carbohydrates: 24g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 616mg | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3106IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 2mg
