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Zuppa di Pollo
Photo: Lily Banse

Zuppa di Pollo

11 ingredients 20 min + 50 min 6 openrecipes
Zuppa di Pollo

We have an ongoing cold spell in southern New Mexico, relatively speaking. Hey, a 20 degree drop anywhere is colder. Right? Monday night the temperature dropped to mid 30’s. So, I changed the dinner from pasta to chicken soup. I was looking to change up the dish so I decided to add a sausage link. Although our cold is not as cold as elsewhere, the dish will still warm you up. Manga.

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Estimated Nutrition (whole recipe, rough)

815
Calories
66g
Protein
32g
Fat
63g
Carbs

Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 9 portions →
Ingredient Portion assumed kcal
Pork 100g cooked 242
Rice 1 cup cooked (158g) white 206
Chicken 100g cooked 165
Olive Oil 1 tbsp (14g) 119
Onion 1 medium (110g) 44
Tomato 1 medium (123g) 22
Spinach 1 cup raw (30g) 7
Celery 1 stalk (40g) 6
Garlic 1 clove (3g) 4
Red Kidney Bean not in our table 0
Wheat not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 Tablespoons Olive Oil
  • 3 whole Boneless, Skinless Chicken Breasts, Cut In Small Cubes
  • 1 whole Hot Italian Sausage Link / Casing Removed
  • 1 stalk Celery, Chopped
  • 1 Medium Or Large Yellow Onion, Peeled And Rough Chopped
  • 1 pound Tinkyada Brown Rice Elbows Or Your Favorite Brand Of Elbows
  • 2 Medium To Large Tomatoes / Small To Medium Chop
  • 1 can (16 Oz. Size) Dark Red Kidney Beans, Drained And Rinsed
  • 3 cups Frozen Spinach
  • 4 cups Or So Of Carrington Farms Wheat And Gluten Free Chicken Broth Or Enough To Make The Mix Soupy Rather Than Stewy
  • 5 cloves Garlic, Minced

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By tastykitchen · Recipe sourced from openrecipes

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