What better than a warm soup like the ones grandmothers used to make! This Chicken Pasta Soup recipe will have that flavor; it’s nutritious and an easy recipe for any moment, even when you have a cold. A great tip is not to overcook the vegetables so they don’t become too mushy.
200 grams fideo pasta, look for vegetable or whole grain pasta options
1 cup broccoli, cut into florets
1 cup chayote, cut into cubes
1 cup pumpkin, cut into cubes
avocado, for garnish
Preparation
20 mins
1h
Low
Heat water in a pot and cook the chicken breast with cilantro, bay leaf, celery, onion, and garlic until the chicken is cooked. Season with salt, strain the chicken broth, and set aside. Shred the chicken breast.
In a pot over medium heat, heat the oil and fry the noodles until they change slightly in color, add the broth, the shredded chicken, broccoli, chayotes, and zucchini, cook for 10 more minutes or until the noodles are soft and the vegetables are cooked.
Serve hot, garnish with avocado, and accompany with lime.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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