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  • 2 14 ounce cans reduced-sodium chicken broth
  • 2 cups water
  • 1/4 teaspoon black pepper
  • 1 cup dried whole wheat rotini or twisted spaghetti or broken fusilli
  • 3 cups vegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn)
  • 1 1/2 cups cubed cooked chicken (about 8 ounces)
  • 1 tablespoon snipped fresh basil
  • 1/4 cup finely shredded Parmesan cheese (1 ounce)
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In a Dutch oven combine the broth, the water, and black pepper; bring to boiling. Stir in the pasta. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes more or until vegetables and pasta are tender. Stir in chicken and basil; heat through. To serve, top with Parmesan cheese.

nutrition information

Per Serving: cal. (kcal) 170, Fat, total (g) 4, chol. (mg) 35, sat. fat (g) 2, carb. (g) 17, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 16, vit. A (IU) 6463, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, Cobalamin (Vit. B12) (g) 0, sodium (mg) 437, Potassium (mg) 282, calcium (mg) 71, iron (mg) 1, Vegetables () 1, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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