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