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CHICKEN TORTELLINI SOUP
6 Cups Chicken broth
1 Cup Sliced carrots
½ Cup Chopped onions
½ Cup Sliced celery
¼ tsp Thyme
¼ tsp Pepper
1 Bay leaf
2 Cups Cooked chicken
1 Cup Cheese-filled tortellini, dried and uncooked
2 Tbs Parsley
In a large soup pot, bring the broth to a boil. Add the carrots, onions, celery, thyme, black pepper and bay leaf. Reduce heat, cover and simmer for 15 minutes. Add chicken, pasta, parsley. Cover and cook for an additional 15 minutes or until pasta is done. Enjoy!
Servings: 4 |
NUTRITIONAL INFORMATION
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| Amount Per Serving |
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| Calories |
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231.76 |
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| Calories From Fat (27%) |
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63.30 |
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| Calories From Protein (41%) |
|
94.91 |
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| Calories From Carbs (32%) |
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73.55 |
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| Calories From Alcohol (0%) |
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0.00 |
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% Daily Value |
| Total Fat 7.04g |
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11% |
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| Saturated Fat 2.27g |
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11% |
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| Monounsaturated Fat 2.33g |
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| Polyunsaturated Fat 1.25g |
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| Trans Fatty Acids 0.00g |
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|
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| Cholesterol 63.81mg |
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21% |
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| Sodium 917.20mg |
|
38% |
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| Potassium 421.53mg |
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12% |
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| Carbohydrates 18.73g |
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6% |
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| Dietary Fiber 2.07g |
|
8% |
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| Sugar 3.13g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 16.66g |
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| Protein 22.78g |
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46% |
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| Vitamin A 4152.19IU |
|
83% |
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| Vitamin C 6.25mg |
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10% |
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| Calcium 82.61mg |
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8% |
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| Iron 1.94mg |
|
11% |
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| Vitamin E 0.28IU |
|
3% |
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| Thiamin 0.18mg |
|
12% |
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| Riboflavin 0.14mg |
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8% |
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| Niacin 7.66mg |
|
38% |
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| Vitamin B6 0.41mg |
|
21% |
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| Folate 43.71µg |
|
11% |
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| Vitamin B12 0.61µg |
|
10% |
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| Pantothenic Acid 1.05mg |
|
11% |
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| Phosphorus 233.04mg |
|
23% |
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| Magnesium 31.08mg |
|
8% |
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| Zinc 1.53mg |
|
10% |
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| Copper 0.13mg |
|
6% |
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| Manganese 0.14mg |
|
7% |
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| Selenium 27.82µg |
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40% |
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| Alcohol 0.00g |
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|
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| Caffeine 0.00mg |
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| Water 293.95g |
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Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
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