Ingredient Checklist


Instructions Checklist
  • Heat oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the chicken with salt and pepper and add to the hot pan in a single layer. Cook until browned on the bottom, about 3 minutes, then stir until the chicken just loses its pink color, about 1 minute more.

  • Stir in the onion, carrots, celery, and a little more salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the broth and 4 cups water and bring to a boil.

  • Stir in pasta, return to a boil, and simmer until pasta is al dente, about 7 minutes. Stir in the peas and, if desired, dill and cook for 1 minute more.

Nutrition Facts

275 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 90 mg cholesterol; 382 mg sodium. 425 mg potassium; 30 g carbohydrates; 3 g fiber; 5 g sugar; 24 g protein; 0 g trans fatty acid; 4004 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 103 mcg folate; 1 mcg vitamin b12; 45 mg calcium; 2 mg iron;