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Summer Saturday Chicken Soup

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Summer Saturday Chicken Soup

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Course: Soup
Cuisine: American
Keyword: Chicken Soup
Servings: 8
Calories: 195kcal


  • 2 breast chicken breast
  • 6 cup chicken broth, low-sodium
  • 6 oz pasta, shapes
  • 2 medium carrot
  • 1 cup corn, canned
  • 1 teaspoon basil, dried
  • 1 teaspoon oregano, dried
  • 1 tbsp parsley, dried
  • 1/2 tsp salt
  • 1/2 tsp, ground black pepper, ground
  • 1 cup spinach
  • 2 cup grapes


  • Cook chicken breasts by boiling in a large pot of water (one that holds 3-4 quarts).  Boil for 20 minutes, remove chicken and shred. 
  • Add chicken broth to the same pot of water, and add the pasta and boil for about 7-9 minutes.  Return the chicken to the pot.
  • Slice carrots, and add them to the pot of soup.  Add corn and spices.  Bring to a boil, turn down heat and simmer.  Cook until carrots are tender;  Additional seasoning may be added at this point if you feel it needs more flavor.
  • At the end of cooking, add spinach to soup and heat it through. Serve grapes on the side.
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Calories: 195kcal | Carbohydrates: 30g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 272mg | Fiber: 2g | Sugar: 8g

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