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.
Soup for Two
Soup for Two
Prep Time
15 min
Cook Time
15 min
Yield
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
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.
Nutrition Facts
1-1/2 cups: 263 calories, 7g fat (4g saturated fat), 48mg cholesterol, 888mg sodium, 28g carbohydrate (0 sugars, 5g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
