Our Recipe Collection
Hearty Chicken Vegetable Soup
1 Tbsp. vegetable oil
1 c onion, chopped
1 c celery, sliced
1 c carrots, sliced
1 clove garlic, minced
1/4 c HODGSON MILL UNBLEACHED WHITE FLOUR
1/2 tsp. dried tarragon
1/2 tsp. dried parsley flakes
1/4 tsp. poultry seasoning
4 cans (14.5 oz.) fat free chicken broth
2 1/2 c cooked chicken, diced
1/2 pkg. HODGSON MILL VEGGIE ROTINI
salt and pepper to taste
Heat oil in a large stockpot; saute onions, celery, carrots and garlic for 5 minutes. Combine flour, tarragon, parsley and poultry seasoning together and blend into vegetables. Immediately stir in chicken broth and bring to a boil.
Now add cooked chicken and uncooked veggie wagon wheels and return liquid to a boil for one minute. Reduce heat to low and cook soup for 10 minutes and it will be ready to serve.
Makes 8 servings. Each serving: 272 calories; 2 g. dietary fiber; 37 g. carbohydrates; 19 g. protein; 6 g. fat; 1 g. saturated fat; 36 mg. cholesterol; 73 mg. sodium.