Quick Spaghetti Chicken Soup

Name: Quick Spaghetti Chicken Soup
Yield: 10 servings
Ingredients: 1 lb ground chicken breast, skinles; 1/2 cups onions, chopped; 16 ozs frozen mixed vegetables, thawed; 4 cups canned tomato juice; 4 cups water; 1 whole chicken flavor bouillon cube; 1 tsp basil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 2 tbsps low-sodium worcestershire sauce; 8 ozs spaghetti, broken into thirds and cooked

Adapted from Mr. Food Cooks Pasta

1 lb ground chicken breast, skinles
1/2 cups onions, chopped
16 ozs frozen mixed vegetables, thawed
4 cups canned tomato juice
4 cups water
1 whole chicken flavor bouillon cube
1 tsp basil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
2 tbsps low-sodium worcestershire sauce
8 ozs spaghetti, broken into thirds and cooked

In a large saucepan, cook chicken and onions until chicken is no longer pink. Stir in the mixed vegetables, tomato juice, water, chicken cube, basil, salt, black pepper, garlic powder, and Worcestershire sauce; bring to a boil. Reduce heat and simmer for 30 minutes. Add cooked spaghetti to the soup mixture; heat through.

Posted: 1/12/2001

Soups & Stews

Rated by 2 users (4.50)

WW Points^* : 2.33

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 138 Calories from Fat 16 (12%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 26g	9%
Sodium 549mg	23%
Potassium 1mg	0%
Total Carbohydrate18g	6%
Dietary Fiber 3g	12%
Sugars 4g
Protein 13g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.