"I like to scoop up the letters and try to make words before I eat them. My name is hard to do because it's long, but my brother's name is Mac. It's easy!" --Natalie, Age 9

Recipe by Oxmoor House May 2007

Gallery

Credit: Oxmoor House

Recipe Summary test

prep:
5 mins
cook:
30 mins
total:
35 mins
Yield:
Makes 10 cups soup (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 1 Heat oil in a Dutch oven over medium-high heat until hot. Stir in onion, carrot, and celery. Sauté vegetables in hot oil 5 minutes; add garlic, and sauté 1 minute or until vegetables are tender and mixture smells good. Stir in broth, chicken, and thyme. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in pasta, and cook 8 minutes or just until pasta is tender.

    Advertisement

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

111 calories; calories from fat 28%; fat 3.5g; saturated fat 0.7g; mono fat 1.3g; poly fat 1.1g; protein 12g; carbohydrates 7.9g; fiber 0.8g; cholesterol 25mg; iron 0.6mg; sodium 562mg; calcium 16mg.
Advertisement