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Soup for Two Recipe
Soup for Two Recipe photo by Taste of Home

Soup for Two Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Soup for Two in Taste of Home June/July 2002, p11

Nutritional Facts

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.

Reviews for Soup for Two

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   (3)
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MY REVIEW
Reviewed May. 3, 2010

Very good soup, would also taste good with leftover beef instead of chicken.

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