Soup for Two Recipe

Soup for Two Recipe photo by Taste of Home

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This comforting and colorful soup from field editor Margery Bryan of Royal City, Washington is loaded with old-fashioned goodness. The flavorful broth is chock-full of veggies, chicken and macaroni. "By changing the vegetables, you can make it different every time," Margery notes.

This recipe is:

Quick

Diabetic Friendly

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Soup for Two Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon butter
1 can (14-1/2 ounces) chicken broth
2/3 cup cubed cooked chicken
1/2 cup cauliflowerets
1/2 cup canned kidney beans, rinsed and drained
1/4 cup uncooked elbow macaroni
1 cup torn fresh spinach
1/8 teaspoon pepper
Seasoned salad croutons, optional

Directions

In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired. Yield: 2 servings.

Nutritional Analysis: One 1-1/2 cup serving (calculated without croutons) equals 263 calories, 7 g fat (4 g saturated fat), 48 mg cholesterol, 888 mg sodium, 28 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Soup for Two in Taste of Home June/July 2002, p11

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana