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Recipe Summary

prep:
25 mins
total:
35 mins
Servings:
6
Yield:
about 11 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 5g; cholesterol 90mg; saturated fat 1g; carbohydrates 30g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 24g; vitamin a 4004.3IU; vitamin c 8.1mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 7.5mg; vitamin b6 0.5mg; folate 102.5mcg; vitamin b12 0.6mcg; sodium 382mg; potassium 425mg; calcium 45mg; iron 2.4mg.
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