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Soup for Two

 Soup for Two
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.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 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,

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Soup for Two (continued)

Nutritional Facts: 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.