Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Water | 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
- 1 whole chicken
- water
- 6 chicken bouillon cubes
- 4 stalks celery (with leaves)
- 1 large onion, quartered
- pepper
- 1 (8 ounce) package angel hair pasta, broken into 1-inch pieces
- 3 carrots, sliced
Directions
Wash chicken and place in large soup pot. Add water up to the top of the chicken.
Add bouillion cubes, celery stalks, onion and pepper (to taste).
Bring to boil, cover and let simmer for 3 hours. Be sure not to burn the bottom.
Remove vegetables and chicken.
Break up the chicken meat into small pieces with a fork and put back into the soup.
Continue to lightly simmer the soup while you prepare the pasta in a separate pan, then add pasta to soup.
While cooking the pasta, boil the carrots in a pan for about 30 minutes and add to the soup.
Category:Californian Recipes
Category:Californian Soups