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2 tbsp. butter
1/2 medium onion, chopped
4 oz. mushrooms, sliced
4 cups chicken broth
1 tsp. Worcestershire sauce
1/4 tsp. dried tarragon, crushed
3/4 cup corkscrew pasta
1 small zucchini, cut in bite size pieces
2 medium carrots, cooked, chopped
4 oz. green beans, cooked
1/2 cup whole kernel corn
1. In medium saucepan, combine chicken with 1 cup water. Bring to boiling on high heat. Reduce to medium low heat; simmer 5 minutes. Drain; rinse chicken.
2. In Dutch oven melt butter on medium heat. Add onion and mushrooms. Cook until onion is tender.
3. Stir in chicken, chicken broth, Worcestershire and tarragon. Bring to boiling on high heat. Add uncooked pasta. Reduce to medium low heat; simmer 5 minutes.
4. Add zucchini, green beans, carrots and corn; simmer 5 minutes or until pasta is tender.
Servings: 4
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (13.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 268.71
Calories From Fat (45%) 121.9
% Daily Value
Total Fat 13.35g 21%
Saturated Fat 5.21g 26%
Cholesterol 61.47mg 20%
Sodium 1684.79mg 70%
Potassium 302.35mg 9%
Total Carbohydrates 18.45g 6%
Fiber 1.73g 7%
Sugar 3.75g
Protein 16.81g 34%
Recipe Type: Soups
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